Easy As Pan Fried Australian Flathead with Lemon Yoghurt and salad

Recipe By:

Great Australian Seafood

www.greataustralianseafood.com.au [1]

Prep Time:

10 minutes

Cook Time:

10 minutes

Serves:

This super tasty flathead fish recipe with a simple salad is an easy way to get more Australian seafood into your weekly routine. It's so easy to cook Australian flathead!

Broad Bean and Fennel Salad

Ingredients

500g frozen broad beans, cooked and lightly crushed
2 baby fennel bulbs, thinly sliced
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon crushed fennel seeds
¼ cup mint leaves
Sea salt and freshly cracked black pepper
Fresh lemon wedges to serve

Method

Kick things off by prepping the broad bean and fennel salad: add all the ingredients to a bowl, season, and toss to combine. Ta da, the salad’s done!

Lemon Yoghurt

Ingredients

1 ½ cups Greek yoghurt
1 tablespoon lemon juice
1 tablespoon lemon zest
2 teaspoons chopped mint leaves

Method

To make the zesty lemon yoghurt: combine the ingredients in a bowl and give it a stir

Flathead

Ingredients

8 x 100g Australian Flathead fillets – we’ve used fillets with the skin-on, but skin-off works too
2 tablespoons olive oil
Knob of butter
Sea salt

Method

Now for the main event – the fish! Pat the flatty fillets dry with absorbent paper, and heat a large non-stick pan over a medium-high heat. Toss in the olive oil and a knob of butter, wait for the butter to bubble, then add the fish, in batches, skin side down and cook for 4 minutes. Flip it and cook for another 1-2 minutes
Now it’s showtime. Place the flatty fillets on a plate, add some salad and a dollop of your lemon yoghurt. Done. Easy peasy lemon squeezy