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Pan-fried flathead with celery, lemon and capers

Flathead is arguably one of the tastiest fish in the water; beware of the tiny bones that lurk within.

You'll need

80 ml (1/3 cup) lemon juice 100 gm cold butter, coarsely chopped 2 celery stalks, finely diced 1 tbsp small salted capers, soaked in cold water for 10 minutes, drained 1 tbsp finely chopped chives 125 ml (½ cup) olive oil 2 flathead or whiting fillets (150gm each) For dusting: seasoned plain flour To serve: steamed zucchini flowers


  • 01
  • Heat lemon juice in a saucepan over medium heat until just simmering. Whisk in butter one piece at a time until combined and emulsified (4-5 minutes, do not boil). Add celery, capers and chives and stir to combine, season to taste and keep warm.
  • 02
  • Heat olive oil in a large frying pan over high heat. Dust fish in seasoned flour, dusting off excess, add to pan and cook, turning once, until golden and crisp (3-4 minutes each side). Transfer to serving plates, spoon over sauce and serve hot with zucchini flowers.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Savoury white vermentino.

Featured in

Feb 2010

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