Cured flounder with Spanish onion

Serves: 4-6 | Preparation Time: 15 min


  • 4 flounder or sole fillets
  • 2 tablespoons Lemon Juice
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Salt
  • 2 teaspoons Sugar
  • 1 small Spanish Onion
  • ¼ teaspoon Cayenne pepper
  • 2 ripe Tomatoes blanched
  • Extra Virgin Olive Oil
  • Parsley
  • Cracked Black pepper


Lay fish flat down in a bowl as evenly as possible.
Into a second bowl add lemon juice, white wine vinegar, salt and sugar.
Slice onion into rings – not too thick and add onion to marinade and leave for a few minutes.
Sprinkle fish with cayenne pepper then lay onions over fish.
Slice tomatoes and dip them in marinade and place them on top, pour liquid over fish then cover.
Refrigerate for 24 hours.
Remove from fridge at least an hour before serving to allow flavours to come out.
To serve, place two fillets with some onion and tomato on a plate, and finish with chopped parsley, oil, salt and pepper.
Great served with some crusty bread.