Crispy Flathead with Citrus Mint Yoghurt and Fennel Salad Recipe

Crispy Flathead with Citrus Mint Yoghurt and Fennel Salad Recipe

4.8

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:

  1. Prepare the Salad
    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.

  2. Make the Lemon Yoghurt
    2 Make the Lemon Yoghurt

    Whisk together Greek yoghurt, lemon juice, lemon zest, and chopped mint leaves until smooth.

  3. Cook the Flathead
    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.

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