Name: Pan-fried flathead with celery, lemon and capers
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 80 ml (1/3 cup) lemon juice; 100 gm cold butter, coarsely chopped; 2 celery stalks, finely diced; 1 tbsp small salted capers, soaked in cold water for 10 minutes, drained; 1 tbsp finely chopped chives; 125 ml (½ cup) olive oil; 2 flathead or whiting fillets (150gm each); For dusting: seasoned plain flour; To serve: steamed zucchini flowers

Pan-fried flathead with celery, lemon and capers

Australian Gourmet Traveller Valentine's Day recipe for pan-fried flathead with celery, lemon and capers.

Serves 2

Prep

10M

Cook

Total

15M

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Flathead is arguably one of the tastiest fish in the water; beware of the tiny bones that lurk within.

Ingredients

80 ml (1/3 cup) lemon juice

100 gm cold butter, coarsely chopped

2 celery stalks, finely diced

1 tbsp small salted capers, soaked in cold water for 10 minutes, drained

1 tbsp finely chopped chives

125 ml (½ cup) olive oil

2 flathead or whiting fillets (150gm each)

For dusting: seasoned plain flour

To serve: steamed zucchini flowers

Method

Main

1.Heat lemon juice in a saucepan over medium heat until just simmering. Whisk in butter one piece at a time until combined and emulsified (4-5 minutes, do not boil). Add celery, capers and chives and stir to combine, season to taste and keep warm.

2.Heat olive oil in a large frying pan over high heat. Dust fish in seasoned flour, dusting off excess, add to pan and cook, turning once, until golden and crisp (3-4 minutes each side). Transfer to serving plates, spoon over sauce and serve hot with zucchini flowers.

Drink Suggestion: Savoury white vermentino. Drink suggestion by Max Allen
Notes

Styling by Aimee Jones

Styling by Rodney Dunn

Ingredients

Method

Main

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