Grilled Whole Flounder with Pil-Pil and Capers
Grilling a whole fish over fire is one of life’s quiet pleasures, according to Lennox Hastie. The flounder’s delicate flesh takes on the heat slowly, with the skin crisping while the meat within steams in its own juices. Once rested, a mixture of warm olive oil scented with garlic and chilli is poured over, creating a light emulsion or classic Basque pil-pil sauce. A scattering of capers, parsley, and lemon brings it all together.
Cooking over charcoal adds depth of flavour; alternatively, grill the flounder on a hooded barbecue.
Ingredients
- 2 whole flounder (about 600gm each), scaled and gutted
- 130 ml fruity extra-virgin olive oil, plus extra for greasing
- 2 tbsp white wine
- Finely grated zest and juice of ½ lemon, plus lemon wedges to serve
- 2 garlic cloves, thinly sliced
- ½ long red chilli, thinly sliced
- 1 tbsp drained baby capers in brine
- ½ cup (loosely packed) parsley
Method
- Pat the fish dry with paper towel and bring to room temperature (30 minutes). Rub the fish with 2 tsp olive oil and season with salt flakes.
- Set up a charcoal barbecue for direct grilling (or use a barbecue set to medium-high; see note). Once the coals die down to medium-high heat, place the fish in a lightly greased fish basket and grill, turning, until charred and the flesh is just cooked (10-15 minutes). Transfer the fish to a large chopping board and set aside to rest (5-7 minutes).
- With a sharp knife or scissors, cut along the lateral line (the seam that runs down the middle of the fish). Using a spatula, push the flesh away from the spine and gently lift off the top fillet on each side to open the fish. Carefully ease the spine out in one piece if possible (this makes serving easier as all the flesh lifts away cleanly). Season the fish and pour white wine and lemon zest and juice over the head. Arrange the fish fillets and head on a deep-sided serving platter to reform the whole fish shape for serving. Set aside.
- Combine garlic, chilli, capers and remaining 120ml olive oil in a small saucepan and place over medium heat. Cook, stirring, until the aromatics are crisp (5-7 minutes). Remove from heat. Carefully strain over the whole fish, scatter with parsley and fried aromatics. Serve with lemon wedges on the side.
