Pan-fried flathead with celery, lemon and capers

AT A GLANCE

  • Serves 2 people

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

  • 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
01   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.
02   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.

Topics:

MODERN AUSTRALIAN, MAIN, WHITING, FISH, CELERY, CAPERS, SEAFOOD, DRINK SUGGESTION, FLATHEAD, SUMMER, CHIVES

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES AND RODNEY DUNN

Drinking Suggestion:

SAVOURY WHITE VERMENTINO. , suggested by MAX ALLEN

FEATURED IN

Feb 2010

Feb 2010

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