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Flathead with crispy potatoes
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 600g baby chat potatoes, halved
  • 4 garlic cloves, unpeeled and bruised
  • salt & pepper
  • olive oil
  • 650g (about 4) flathead fillets, cut into thick strips
  • flour
  • 20.00 ml chopped chives
Instructions:
  • Preheat the oven to 210°C. Steam the halved potatoes until just tender, about 10 minutes. Let them cool for 5 minutes before moving on.
  • Place the potato on a baking tray lined with non-stick baking paper. Gently flatten and crumble each potato in the center using a fork. Top with garlic, season generously with salt, pepper, and drizzle with a bit of olive oil. Bake until crispy and golden, about 25 minutes.
  • Coat the fish with a light dusting of flour, salt, and pepper, ensuring to shake off any extra. Heat a non-stick frying pan with a drizzle of olive oil and fry the fish in batches for about 4 minutes, or until crispy and fully cooked.
  • Sprinkle the fresh chives over the creamy potato, and serve promptly alongside the mouthwatering fish. Pair with steamed vegetables and lemon wedges for extra zest, if preferred.

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