Photo: John Paul Urizar
“Grilling a whole fish over fire is one of life’s quiet pleasures,” says Hastie. “The flounder’s delicate flesh takes on the heat slowly, the skin crisping while the meat within steams in its own juices. Once rested, I pour over warm olive oil scented with garlic and chilli, whisking it into a light emulsion or classic Basque pil-pil. A scattering of capers, parsley, and lemon brings it all together.”
Note: Cooking over charcoal adds depth of flavour; alternatively, grill the flounder on a hooded barbecue.
Ingredients
Method
Pat fish dry with paper towel and bring to room temperature (30 minutes). Rub fish with 2 tsp olive oil and season with salt flakes.
Set up a charcoal barbecue for direct grilling (or barbecue to medium-high; see note). Once coals die down to medium-high heat, place fish in a lightly greased fish basket and grill, turning, until charred and flesh is just cooked (10-15 minutes). Transfer 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 spine and gently lift off the top fillet on each side to open fish. Carefully ease spine out in one piece if possible (this makes serving easier as all the flesh lifts away cleanly). Season fish and pour white wine and lemon zest and juice over the head. Arrange 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 aromatics are crisp (5-7 minutes). Remove from heat. Carefully strain over whole fish, scatter with parsley and fried aromatics. Serve with lemon wedges on the side.
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