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Flathead fillets with yoghurt tartare sauce
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Crispy flathead fillets with tangy homemade tartare sauce.
Ingredients:
  • 6 desiree potatoes, cut into wedges
  • 36.40 gm extra virgin olive oil
  • Plain flour, to dust
  • 12 (about 400g) flathead fillets
  • 20g butter
  • 18.20 gm olive oil
  • Lemon wedges, to serve
  • Mixed salad leaves, to serve
  • 250g yoghurt
  • 40.00 ml capers, coarsely chopped
  • 4 baby gherkins, finely chopped
  • 2 green onions, trimmed, thinly sliced
  • 21.00 gm lemon juice
  • 40.00 ml finely chopped dill
  • 20.00 ml finely chopped flat-leaf parsley
  • 20.00 ml finely chopped tarragon
Instructions:
  • Preheat your oven to 220C. Toss potatoes in a roasting pan with extra virgin olive oil, sea salt flakes, and freshly ground pepper. Roast, turning occasionally, until golden brown and tender, for about 30 minutes.
  • In a medium bowl, mix together yogurt, capers, gherkins, green onions, lemon juice, dill, parsley, and tarragon. Season with salt and pepper to taste.
  • On a plate, season flour with a touch of salt and pepper. Gently coat the fish in the seasoned flour, shaking off any extra.
  • Heat a large frying pan over high heat; melt the butter and oil. Add the fish and cook for 3-4 minutes, turning occasionally, until golden brown and the flesh flakes easily with a fork test.
  • Plate the fish and wedges individually. Top each serving with a dollop of yogurt tartare sauce, lemon wedges, and mixed salad leaves, if preferred. Serve immediately.

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