Pan Fried Australian Flathead with Lemon Yoghurt and Salad

myfoodbook.com.au

Arkswa

subheading: Broad Bean and Fennel Salad:

500g frozen broad beans, cooked and lightly crushed

2 baby fennel bulbs, thinly sliced

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon crushed fennel seeds

¼ cup mint leaves

Sea salt and freshly cracked black pepper

Fresh lemon wedges to serve

subheading: Lemon Yoghurt:

1 ½ cups Greek yoghurt

1 tablespoon lemon juice

1 tablespoon lemon zest

2 teaspoons chopped mint leaves

subheading: Flathead:

8 x 100g Australian Flathead fillets - we’ve used fillets with the skin-on, but skin-off works too

2 tablespoons olive oil

Knob of butter

Sea salt

Directions at myfoodbook.com.au

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