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Flounder with Tangelo and Ginger
4 flounder fillets substitute: sole/ yellow-belly flounder, lemon sole/ brill/ turbot
4 teaspoons butter
4 tablespoons grated ginger root
4 tablespoons chopped parsley
Ask your fish seller to skin the flounders, or for a more elegant but less flavoursome presentation, bake the flounder skin-on.
Place each flounder on one half of a sheet of greased aluminium foil, and fold up the sides to ensure the liquid does not leak.
Squeeze the juice from the tangelos, and pour equal amounts over each fish. (The slight sharpness of tangelos makes them ideal for cooking with fish. You might substitute the juice of three oranges here, provided it is mixed with the juice of a lemon to give a tart edge to the flavour).
Break the butter into small pieces and dab over the surface of the flounder, then sprinkle an equal amount of grated ginger root over each fish.
Fold over the other half of the aluminium foil, crimp the edges, and bake in a 190 1/4C oven for 20 minutes.
If the flounder is baked skin-on, remove the cooked skin with a sharp knife. Sprinkle with chopped parsley and serve.