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- 1.2 - 1.5 kg flatfish, such as flounder, lemon or Dover sole, plaice turbot or brill, or 4x200g, from
- , ask your fishmonger
- 2 medium onions, peeled and finely sliced
- sea salt
- freshly ground black pepper
- 3 tablespoons olive oil
- 2 cloves garlic, peeled and finely grated
- cayenne pepper
- 1 lemon
- 250 g raw prawns, from
- , ask your fishmonger, peeled
- olive oil
- 1 splash white wine
- 1 small bunch fresh flat-leaf parsley
Directions:View on Jamie Oliver
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