Browse All Recipes

Pan-fried flathead with celery, lemon and capers

Australian Gourmet Traveller Valentine's Day recipe for pan-fried flathead with celery, lemon and capers.

By Rodney Dunn
  • Serves 2
  • 10 mins preparation
  • 5 mins cooking
Pan-fried flathead with celery, lemon and capers
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.


  • 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)


  • 1
    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.
  • 2
    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.


Drink Suggestion: Savoury white vermentino. Drink suggestion by Max Allen