Recipes from Karen Martini's <i>Everyday</i>

Roasted flounder with pistachio mayonnaise

Flounder is such a deliciously sweet-fleshed fish and roasting just enhances it. It's also really easy to serve, as the bones simply lift off in one piece.

4 tablespoons extra virgin olive oil

salt flakes and freshly ground black pepper

2 whole fat flounders, cleaned, weighing about 450–500 g each

parsley stalks, to stuff the cavity

1 lemon, sliced

For pistachio mayonnaise

1 large garlic bulb

110g pistachio nuts, toasted

3 large handfuls of flat-leaf parsley, finely chopped

225g good-quality mayonnaise (yours or your favourite commercial brand)

10 grinds of black pepper

2 pinches of salt flakes

juice of 1 lemon

Preheat the oven to 220C fan-forced (240C conventional).

On a small tray, place the garlic bulb drizzled with the oil and wrapped in foil, and roast for 30 minutes. Remove from the oven but leave it on.

To make the pistachio mayonnaise, pop the garlic bulb from its skin into a mortar, add the nuts and pound with a mortar until pureed. Add the parsley and pound to form a thick paste. Mix in the mayonnaise. Season and mix in the lemon juice. Cover until required.

Line a baking tray with baking paper, drizzle on a little of the oil and sprinkle on some salt and pepper.

Place each flounder on the prepared tray and stuff the cavity with the parsley. Pour on the rest of the oil and season the top of the fish. Scatter the lemon slices on the tray. Roast on the top shelf of the oven for 15–20 minutes, turning on the grill for the last 8 minutes.

Remove from the oven and rest for 4 minutes, then transfer to serving plates, pour over the juices and serve with the pistachio mayonnaise.

Serves 2