Ingredients

4 Whole medium sized flounder

2 cloves garlic, diced and crushed

24 prawn cutlets (31/40) (1kg bag)

16 cherry tomatoes

1 red onion

200g butter

8 medium sized potatoes

2 lemons

1 bunch parsley

100g Mesculin

Olive oil

1 red capsicum

Salt & pepper

Method

1. Wash & peel potatoes, then chop into even sized pieces for roasting. Place on baking paper lined oven tray & drizzle with olive oil & season with salt & pepper. Roast till golden & soft in a pre-heated oven 180 degrees. Once cooked, add zest of 1 lemon, juice of half squeezed lemon & chopped parsley.

2. To prep the flounder, wash & pat dry with a paper towel, then scour top side with a knife. Season with salt, pepper, freshly squeezed lemon juice & olive oil. Place flounder on a hot oven tray and grill at 200 degrees until crispy & cooked through.

3. In a hot pan add olive oil, butter, ½ of the red onion & garlic. Sautee until onion softens, then add prawns & cherry tomatoes. Once cooked add a little chopped parsley for colour.

4. Mix mesculin, remainder of onion, thinly sliced, julienne red capsicum mix with olive oil, then season with salt & cracked pepper

5. Place whole flounder on desired plate, with roasted potatoes then spoon prawn butter over flounder & place salad to the side.

Recipe Supplied by; Gourmet Seafood Chef

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