Flathead is not only mild, sweet and delicious, it is also sustainable.
180-200g of skinned flathead fillet a person
1/2 cup of flat-leaf parsley
extra virgin olive oil
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.