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 |
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Directions
- 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.
- 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.
- 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.
- 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.
