Flounder with chermoula

Ray McVinnie's seasonal ideas for simple meals

by Ray McVinne | Cuisine issue #155 | Thursday, 29 November, 2012
Make a Moroccan-style chermoula sauce by mixing together extra virgin olive oil, lemon juice, a little diced preserved lemon, pitted green olives, chopped coriander and parsley, some toasted cumin seeds, smoked hot paprika, salt and pepper. Panfry flour-dusted whole gutted flounder until crisp and serve with the chermoula and a big bowl of boiled new potatoes tossed with butter and mint leaves.

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