Julie Le Clerc: Baked whole flounder with spice crust

Baked Whole Flounder with Spice Crust. Picture / Carolyn Robertson

* Serves 4

1/2 Moroccan preserved lemon (available from good delicatessens)
2 tsp each ground cumin, coriander, paprika
2 tsp fennel seeds
4 whole flounder, cleaned
sea salt and freshly ground black pepper
2 Tbs extra virgin olive oil
1/4 cup chopped fresh coriander
extra preserved lemon wedges to serve

1. Heat oven to 200C. To prepare the preserved lemon, discard the flesh, rinse the rind in water then chop finely. Mix the spices together in a small bowl.

2. Season the fish with salt and pepper. Rub each flounder with olive oil and then with the spice mix.

3. Place the flounder on oven trays and bake for 8-12 minutes (depending on the size of the fish) until cooked through. Alternatively the flounder can be grilled for 3-4 minutes on each side. Serve immediately scattered with the chopped preserved lemon and coriander and with extra preserved fresh lemon wedges on the side.

CHEF'S TIP

If you have leftover fish, flake it then toss it with some chervil or dill and some lemon juice. Use this as an omelette filling, tucking the fish in at the last minute so that it just heats through.