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Crispy Flathead with Citrus Mint Yoghurt and Fennel Salad Recipe
Enjoy a light and crisp Australian flathead, perfectly pan-fried to golden perfection, accompanied by a refreshing lemon mint yoghurt and a crisp fennel and broad bean salad. This dish combines simplicity with fresh, vibrant flavors, ideal for a healthy, satisfying meal.
Ingredients:
- 500g broad beans, cooked
- 2 baby fennel bulbs, thinly sliced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp crushed fennel seeds
- ¼ cup mint leaves
- Fresh lemon wedges
- 1 ½ cups Greek yoghurt
- 1 tbsp lemon zest
- 8 x 100g flathead fillets
- Salt, to taste
Instructions:
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1 Prepare the Salad
Mix cooked broad beans, thinly sliced fennel, and mint leaves with olive oil and lemon juice. Season with sea salt and black pepper.
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2 Make the Lemon Yoghurt
Whisk together Greek yoghurt, lemon juice, lemon zest, and chopped mint leaves until smooth.
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3 Cook the Flathead
Heat olive oil and a knob of butter in a pan. Season flathead fillets with salt and pan-fry until crispy, about 4 minutes on the skin side and 2 minutes on the other. Serve immediately alongside the fennel salad and a dollop of the citrus mint yoghurt.