3 Tasty Ways To Cook Flathead Recipes

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FLATHEAD FILLETS WITH A TARRAGON BUTTER



Flathead Fillets With a Tarragon Butter image

This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When I lived in Australia I used to make this with flathead fillets, but these fish are native to Australia, so now I have moved I have had to adapt. The other night when I made these I used really small fillets of perch, so adapt the recipe for what you can get, I have also made this with small sea brim fillets, so it is versatile, just make sure they a little fillets.

Provided by The Flying Chef

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

12 -16 small fish fillets, flathead if you live in OZ (I say 12-16 depending on whether you want to do 3 or 4 fillets per person, I prefer 4 so take your p)
2 tablespoons plain flour
2 -4 teaspoons garlic powder (Depending on personal taste.)
2 medium sweet potatoes (about 500g in weight.)
salt and pepper
200 g baby asparagus
200 g snow peas
80 g melted butter
1 1/2 tablespoons tarragon, coarsely chopped

Steps:

  • Peel sweet potato and cut into thick slices (about 2cm each slice). Boil steam or microwave until just tender. Heat some oil in a pan, add sweet potato slices and brown on both sides.
  • Mix flour with some salt and pepper, sprinkle fish with garlic on both sides, dip fillets into flour, shake off any excess.
  • Add fillets to a heated pan and cook until browned on both sides, remember they are small fillets so cooking time will be quick.
  • Boil, steam or microwave the asparagus and snow peas until just tender.
  • Mix tarragon with melted butter.
  • To Serve: Divide sweet potato among plates, top with vegetables, then place fish on top of them. Drizzle combined melted butter and tarragon over.

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