Photo: Quentin Jones
- 180-200g of skinned flathead fillet a person
- 1/2 cup of flat-leaf parsley
- extra virgin olive oil
- minced garlic
- lemon wedges
Slice each fillet in half lengthways, making sure to remove the bones running up the middle. You should have thin, long pieces of flathead.
Scatter about half a cup of flat-leaf parsley on the fillets, season with salt and pepper, then roll into a tight spiral.
Use wooden skewers to secure the fish. Heat the grill so that it's hot, add a little extra virgin olive oil to the surface, then cook the fish 3 to 4 minutes each side.
Turn the spirals carefully and brush each side with extra virgin olive oil mixed with finely minced garlic (a ratio of 50ml to 2 cloves).
Serve with lemon wedges.
- Main Ingredients - Fish
- Cuisine - Italian
- Course - Dinner
- Occasion - Midweek dinner, Easter