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Smoky flathead with caper aïoli

You'll need

800 gm skinless flathead fillets, cut into 10cm pieces 1 tsp hot smoked paprika ½ tsp cayenne pepper To taste: finely grated rind of 1 lemon, plus lemon juice 2 tbsp olive oil 2 baby cos, torn 1 Lebanese cucumber, coarsely chopped ½ cup (loosely packed) mint 50 ml extra-virgin olive oil 25 ml white wine vinegar, or to taste To serve: coriander cress (optional)   Caper aïoli 300 gm (1 cup) mayonnaise 1 golden shallot, diced ¼ cup finely chopped flat-leaf parsley 2 tbsp drained capers in vinegar, finely chopped 2 garlic cloves, minced 2 tsp Sherry vinegar, or to taste Finely grated rind and juice of ½ lemon, or to taste


  • 01
  • For caper aïoli, combine ingredients in a bowl, season to taste and set aside.
  • 02
  • Combine flathead in a large bowl with spices and lemon rind, season to taste and toss to coat well. Heat olive oil in a large frying pan over medium-high heat, add flathead and fry, turning occasionally, until browned and just cooked through (3-4 minutes). Dress with a little lemon juice and divide among plates.
  • 03
  • Toss remaining ingredients in a bowl to combine, season to taste and serve with flathead and caper aïoli.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2014

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