Easy As Pan Fried Australian Flathead with Lemon Yoghurt and salad Recipe | myfoodbook

Ingredients

• 500g frozen broad beans, cooked and lightly crushed
• 2 baby fennel bulbs, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon crushed fennel seeds
• ¼ cup mint leaves
• Sea salt and freshly cracked black pepper
• Fresh lemon wedges to serve
• 1 ½ cups Greek yoghurt
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons chopped mint leaves
• 8 x 100g Australian Flathead fillets – we’ve used fillets with the skin-on, but skin-off works too
• Knob of butter
• Sea salt