Spice-coated flathead fillets
Flathead is such a lovely eating fish - sweet, white, moist, and not at all ‘fishy’. This is terrific served with mashed potatoes and a simple green salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodwise.com.au.
Cooking tools:
- Fish spatula
- Microplane
- Dish
- Skillet
- Stove
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Paring knife
- Parchment paper
- Paper towel
- Plate
- Serving platter
Ingredients
- About 800g flathead fillets, skin off
- A little olive oil, for pan-frying
- Lemon or lime cheeks and herb sprigs, to garnish (optional)
- 2 teaspoons finely grated lime or lemon zest
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon finely chopped fresh ginger
- 2 teaspoons mild chilli powder
- 1 – 1 ½ teaspoons freshly ground black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon caster sugar
- 1 teaspoon curry powder
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