Butterflied Flathead

Cook Time 15 minutes

Serves 4

Ingredients

2 whole flathead, cleaned

1 tsp salt

1 tsp white pepper

1 tsp paprika

Vegetable oil, for shallow frying

To serve

Lemon wedges

Sea salt

Simple herb salad (parsley, dill, chives)

Method

Pat the flathead dry. Using scissors, remove the fins. With a sharp knife, butterfly each fish by cutting along the backbone from head to tail and removing it, then gently open the fish out so it lies flat. Flip the fish over and remove the rib bones and any remaining pin bones.

Heat oil in a pan over medium-high heat.

Season the fish with salt, white pepper, and paprika. Cook the fish skin-side down for 2-3 minutes until crispy, then flip and cook for another 1-2 minutes. Remove and drain briefly on a paper towel.

Finish with sea salt, lemon wedges and the simple herb salad.