1 whole flounder (about 500gm), gutted and scaled
250 gm fine semolina
1 shiso leaf, finely chopped
1 eggwhite, lightly whisked
Extra-virgin olive oil, for brushing
½ preserved lemon, pith and flesh discarded, rinsed, rind cut into 2mm dice

Wakame and lemon butter sauce
2 tsp dashi stock base
1½ tsp lemon juice
60 gm unsalted butter, diced
5 gm dried wakame seaweed, finely ground in a blender

Preheat oven to 90C.
Trim small fins off flounder with kitchen scissors.
Rinse flounder under cold running water, pat dry with paper towels.
Combine semolina, shiso and ½ tbsp salt in a large baking dish and season with black pepper.
Brush flounder with eggwhite, coat with seasoned semolina and set aside for crust to set (5 minutes).
Place on an oven rack and roast until cooked through (30 minutes; a skewer inserted into the thickest part of the fish should meet with no resistance).

Meanwhile, for wakame and lemon butter sauce, combine dashi stock base, lemon juice and 2 tbsp water in a saucepan, bring to a simmer over medium-high heat, then reduce heat to low and whisk in butter a little at a time.
Remove from heat, whisk in wakame and keep warm.

Brush cooked flounder with extra-virgin olive oil and place under the grill for 2–3 min each side until golden brown.

To serve, drizzle with a little wakame sauce and scatter with preserved lemon rind.