Flathead with Crispy Smashed Potatoes Recipe

Flathead with Crispy Smashed Potatoes Recipe

4.8

A delightful fusion of textures and tastes, this flathead fillet and smashed potato dish is a true crowd-pleaser. The tender fish contrasts beautifully with the crispy potatoes, creating a satisfying meal perfect for any occasion. A celebration of fresh flathead, this simple yet delicious recipe is sure to impress.

Ingredients:

  • 600g baby potatoes
  • Olive oil
  • Salt and pepper, to taste
  • 4 flathead fillets
  • Salt and pepper, to taste
  • Plain flour, for dusting
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • Juice of 1 lemon
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley
  • Extra parsley, chopped
  • Lemon wedges

Instructions:

  1. Prepare the Potatoes
    1 Prepare the Potatoes

    Preheat oven to 200°C (180°C fan-forced). Boil the potatoes in a large pot of salted water until just tender. Drain and let them cool slightly. Place the potatoes on a baking tray and gently smash them with a fork. Drizzle with olive oil, season with salt and pepper, and bake for 25-30 minutes or until golden and crispy.

  2. Prepare the Fish
    2 Prepare the Fish

    While the potatoes are baking, season the flathead fillets with salt and pepper. Dust lightly with flour. Heat olive oil and butter in a large frying pan over medium-high heat. Cook the fish fillets for 2-3 minutes on each side or until golden and cooked through. Remove from the pan and keep warm.

  3. Make the Dressing
    3 Make the Dressing

    In the same pan, add a bit more olive oil if necessary. Sauté the garlic until fragrant. Add the lemon juice, capers, and chopped parsley. Cook for another minute, stirring to combine.

  4. Serve
    4 Serve

    Arrange the crispy potatoes on serving plates. Top with the flathead fillets and drizzle with the lemon and caper dressing. Garnish with extra parsley and serve immediately with lemon wedges on the side.

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