Grilled flathead fillets with parsley and garlic

all details

Flathead - in general - is underrated compared to fashionable fish such as snapper, salmon or tuna. It's not unusual to buy whole flathead from the Sydney markets for $5-$6 a kilo. Three kilos of whole flathead, when filleted, will feed six people. I sincerely hope flathead remain unfashionable.

Grilled flathead fillets with parsley and garlic
Photo: Quentin Jones

Ingredients

  • 180-200g of skinned flathead fillet a person
  • half a cup of flat-leaf parsley
  • salt
  • pepper
  • extra virgin olive oil
  • minced garlic
  • lemon wedges

Method

Allow 180-200g of skinned flathead fillet a person. 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.

 

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  • Main Ingredients - Fish
  • Cuisine - Italian

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

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Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April