Grilled flathead fillets with parsley and garlic

all details

Flathead is not only mild, sweet and delicious, it is also sustainable.

Grilled flathead fillets with parsley and garlic
Photo: Quentin Jones

Ingredients

  • 180-200g of skinned flathead fillet a person
  • 1/2 cup of flat-leaf parsley
  • salt
  • pepper
  • extra virgin olive oil
  • minced garlic
  • lemon wedges

Method

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
  • Course - Dinner
  • Occasion - Midweek dinner, Easter

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