Flounder gremolata with fried egg

Tamara West

May is Pink Ribbon Breakfast month. Though your breakfast may be as simple as a coffee and muffin, Kia Ora cooking show host Anne Thorp, who is also a breast cancer survivor and NZBCF ambassador, provided me with a little inspiration with her recipe for flounder gremolata with fried egg, shared below.

Ingredients

2	Lemons, zest and juice of, plus 2 extra, halved to serve
2	Limes, zest and juice of
4	Garlic cloves, diced
1 cup	Parsley, finely chopped
1 Tbsp	Capers
¾ cup	Extra virgin olive oil
2	Whole flounders, grey side scored (Main)
½ cup	Olive oil, plus 1/3 cup extra, or rice bran oil or a mix
2	Eggs, free range
1	Red chilli, finely diced

Directions

1. Heat oven to 180C. To make the gremolata, mix together the lemon and lime zest and juice, garlic, capers, parsley and extra virgin olive oil in a bowl.
2. Place the flounder on a baking paper lined oven tray and sprinkle over the first measure of olive oil/rice bran oil mix. Bake the fish in the oven for 10-15 minutes. After 10 minutes, check the flounder by putting a fork into the scored flesh. Don't let it overcook.
3. Smear a non-stick frying pan with the second measure of olive oil or rice bran oil and fry the eggs at a hot temperature until the white is cooked but the yolks are still soft and runny.
4. Place 1 flounder on each plate, top with some gremolata and a fried egg and garnish with a lemon half and some chopped chilli. You can douse the fish with more of your favourite extra virgin olive oil if you wish.