酥脆平头鱼配柑橘薄荷酸奶和茴香沙拉食谱

Instructions:

1. 
   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. 
   2 Make the Lemon Yoghurt

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

3. 
   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.