Fresh fried flathead fillets taste even better with a good dollop of homemade tartare sauce.
- Preheat oven to 220C. Place the potatoes in a roasting pan and drizzle with extra virgin olive oil. Season well with sea salt flakes and freshly ground pepper. Bake in preheated oven, turning occasionally, for 30 minutes or until golden brown and tender.
- To make the tartare sauce, combine yoghurt, capers, gherkins, green onions, lemon juice, dill, parsley and tarragon in a medium bowl. Taste and season with salt and pepper.
- Place flour on a plate and season with salt and pepper. Roll the fish in the flour to lightly coat. Shake off any excess flour.
- Melt the butter and oil in a large frying pan over high heat. Add the fish and cook, turning occasionally, for 3-4 minutes or until golden brown and flesh flakes easily when tested with a fork.
- Divide the fish and wedges among serving plates. Serve immediately with a dollop of yoghurt tartare sauce, lemon wedges and mixed salad leaves, if desired.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set