Hugh Fearnley-Whittingstall GRILLED FLOUNDER AND TOMATOES

This is a super-simple way to make the most of fresh flounder. Try it with fillets of other flatfish too, such as megrim, plaice or sole – or with whole dab.

SERVES 2. PREPARATION TIME 10 MINUTES. COOKING TIME ABOUT 20 MINUTES ✶✶ 300-400g ripe, flavoursome tomatoes (ideally a mix of varieties, including cherry tomatoes) ✶✶ 3tbsp olive or rapeseed oil, plus a little extra for the fish ✶✶2 garlic cloves, sliced ✶✶ 1tsp ground cumin, plus a little extra for the fish ✶✶2 large flounder (about 500g each), filleted (ie, 8 good-sized fillets) ✶✶Sea salt and black pepper 1. Preheat the grill to high. 2. Halve cherry tomatoes and cut larger varieties into 1cm slices. Lay the tomatoes out in a single layer on a large, shallow baking tray. Trickle over the oil, then scatter over the garlic and cumin and season generously with salt and pepper. 3. Place the tomatoes under the grill and cook for 10–12 minutes until tender, juicy and lightly blistered, turning them carefully halfway…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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