Fresh flounder with caper & horopito butter  
Horopito is a native shrub, which is also known as the pepper tree and it lends a lovely spicy flavour to flounder in this dish.   Serves 6-8  3 fresh flounder 
4 tablespoons butter, softened   
3 tablespoons finely chopped parsley  
2 tablespoons, capers 
½ teaspoon horopito 
1 teaspoon sea salt 
1-2 lemons, sliced thinly  

Heat the oven grill to high.  
Lay flounder onto a large shallow baking tray. Make a few cuts in the grey side of each of the flounder. Mix together butter, parsley, capers, horopito and salt and rub this into the cuts and skin. Scatter over lemon slices. 
Grill on high for 12-15 minutes or until butter is bubbling and fins crisp a bit. Change oven from grill to bake 180 C and cook for a further 7-10 minutes or until flesh is cooked through.  
Squeeze some of the cooked lemon over and serve at the table!   

Nici’s note: Horopito is great for relieving stomach aches and toothache and it is available from various specialty or online food stores. I get mine from www.rhayne.co.nz   
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