Grilled flathead for tacos

Neil Perry
Flathead. Photo: William Meppen

For classic fish tacos make a beer batter and fry the fish till crisp and cooked. Or try this healthier version.


400g flathead fillets, skin off or any white fish

zest of 1 lime

zest of 1 lemon

2 cloves garlic, grated

1/2 tbsp fennel seeds, roasted and crushed

3 tbsp extra virgin olive oil, plus extra

sea salt


Sprinkle the fish with the lime and lemon zests, garlic, fennel seeds and 3 tbsp olive oil, and set aside to marinate for 30 minutes.

Season the fish with salt. Place a little oil in a pan over a medium heat. Sear the fish for about 3 minutes on each side. Set it aside to rest for a few minutes, then serve.

To make a feast of it, serve with: