MARINATED FLOUNDER WITH LEMON & PARSLEY BUTTER

SERVES 4

2 whole greenback flounder, (about 500g each), scaled, cleaned 2 cloves garlic, finely chopped 1/ 2 bunch flat-leaf parsley, finely chopped 1 long red chilli, finely chopped 2 tbs baby capers, drained, finely chopped 2 tbs extra virgin olive oil Fried capers, to serve

BUTTER SAUCE 3/4 cup (180ml) white wine 11/ 2 tbs baby capers, drained, chopped 250g cold unsalted butter, cut into 1cm pieces 1/ 2 bunch flat-leaf parsley, leaves picked, finely chopped Juice of 1 lemon

To marinate the flounder, score the top of the fish 3 times. Place all of the remaining ingredients in a large bowl. Season to taste and stir to combine. Rub the mixture all over each flounder. Cover and marinate in the fridge for 2-3 hours.

For the butter sauce, place the wine in a small saucepan over medium-high heat. Bring to the boil and cook until reduced by roughly half, then add the capers. Reduce heat to low, then slowly start whisking in the butter, 1 cube at a time (alternatively, use a stick blender) until completely combined. Do not let the sauce get too hot or it will split, too cold and it won’t combine. Stir through parsley and lemon juice and season to taste. Keep the sauce warm until ready to serve. Preheat the oven to 220ºC.

Line a baking tray with baking paper. Place the fish on the tray and pour over the excess marinade. Bake the fish for approximately 20-25 minutes until the flesh just starts coming away from the bone. Place flounder on a large serving platter, pour over leftover marinade from tray and spoon over sauce. Serve immediately.