Back to Recipe Menu

Lemon flounder with a warm potato salad

Method

  • Cook the potatoes in plenty of lightly salted, boiling water until almost tender. Drain well.
  • Then heat a little oil in a large non-stick pan and gently saute the onion until lightly coloured. Add the potatoes, toss to coat well and set aside.
  • Score the flesh of the flounders 3 times on both sides. Then flour and season.
  • Heat a thin layer of fresh oil in a large pan and cook the fish, one at a time, seasoning and squeezing with lemon juice once you turn over.
  • To make the dressing, whisk the extra virgin olive oil with the vinegar, garlic, mustard and seasonings. Toss potatoes with dressing to taste and the parsley.
  • Place the fish on individual plates and serve with a mound of the salad and a lemon wedge alongside.

Ingredients

  • 12-16 baby potatoes (chats), scrubbed well
  • sea salt & freshly ground pepper
  • olive oil
  • 1 large red onion, sliced
  • 4 baby flounders
  • plain flour
  • 2 lemons
  • ½ cup extra virgin olive oil
  • a good splash of red wine vinegar
  • 1 garlic clove, crushed
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm