Delicate fish with a light flour coating, lemon and parsley.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 700–800 g boneless flathead fillets
- ½ cup plain flour
- ½ tsp salt
- Black pepper
- 2 tbsp olive oil
- 30 g butter
- 1 lemon
- 2 tbsp chopped parsley
Method
- Pat fish dry and check for bones.
- Mix flour with salt and pepper. Coat fish lightly, shaking off excess.
- Heat oil and half the butter in a large frying pan over medium-high heat. Cook fish in batches for about 2–3 minutes per side, depending on thickness, until golden and opaque; the centre should reach 63°C.
- Transfer to warm plates. Add remaining butter to the pan and let it foam, then remove from heat and add a squeeze of lemon.
- Spoon over the fish and finish with parsley. Serve immediately with chips or potatoes and salad.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
