Flounder roasted on the bone with taklia, fennel, shallots and wild oregano

Flounder roasted on the bone with taklia, fennel, shallots and wild oregano

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
4 x 300g flounder, skin on
8 shallots
2 small fennel bulbs, quartered
2 tablespoons Takila
60ml olive oil
sea salt and freshly ground black pepper
splash sweet sherry
250ml good-quality chicken stock
2 tablespoons butter
4 generous twigs dried wild oregano
Goat’s cheese mashed potatoes, to serve

Method

  1. To prepare the flounder, remove the heads just below the gills. Snip off the side fins and cut each fish into three pieces, crosswise through the bone.
  2. Peel the shallots and poach them in simmering water until tender. Blanch the fennel in boiling water for 2 minutes, then refresh in iced water.
  3. Preheat the oven to 180ºC. Season the flounder pieces, shallots and fennel with salt and pepper and rub the fish all over with the taklia. Heat the oil in a large heavy-based ovenproof frying pan. Fry the flounder pieces on both sides until lightly coloured then add the shallots and fennel to the pan. Add the sherry, chicken stock, butter and the twigs of oregano. (Don’t worry if the oregano leaves burn as this looks quite dramatic!)
  4. Transfer to the oven and roast for 6 minutes, or until the fish is just cooked and the fennel is tender. Serve with mashed potato.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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