Flathead fillets with yoghurt tartare sauce

Recipes / Fish

Fresh fried flathead fillets taste even better with a good dollop of homemade tartare sauce.

Recipe «Flathead fillets with yoghurt tartare sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 6 desiree potatoes, cut into wedges, 2 tbsp extra virgin olive oil, Plain flour, to dust, 12 flathead fillets, 20g butter , 1 tbsp olive oil, Lemon wedges, to serve, Mixed salad leaves, to serve , 1 cup natural yoghurt, 2 tbsp capers, coarsely chopped, 4 baby gherkins, finely chopped, 2 green onions, trimmed, thinly sliced, 1 tbsp lemon juice, 2 tbsp finely chopped dill, 1 tbsp finely chopped flat-leaf parsley, 1 tbsp finely chopped tarragon.

Ingredients:

  • 6 desiree potatoes, cut into wedges 
  • 2 tbsp extra virgin olive oil 
  • Plain flour, to dust 
  • 12 flathead fillets 
  • 20g butter 
  • 1 tbsp olive oil 
  • Lemon wedges, to serve 
  • Mixed salad leaves, to serve 
  • 1 cup natural yoghurt 
  • 2 tbsp capers, coarsely chopped 
  • 4 baby gherkins, finely chopped 
  • 2 green onions, trimmed, thinly sliced 
  • 1 tbsp lemon juice 
  • 2 tbsp finely chopped dill 
  • 1 tbsp finely chopped flat-leaf parsley 
  • 1 tbsp finely chopped tarragon 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.