Easy As Pan Fried Australian Flathead with Lemon Yoghurt and salad

Ingredients

Scaled for your household (4 portions) · original serves 4

• Broad beans500 g
  cooked and lightly crushed
• Fennel2
  thinly sliced
• Olive oil4 AU tbsp
  Original recipe breakdown · used in multiple steps

  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
• Lemon juice3 AU tbsp
  Original recipe breakdown · used in multiple steps

  • 2 tablespoons lemon juice
  • 1 tablespoon lemon juice
• Fennel seeds1 tsp
• Mint leaves¼ cup + 2 tsp
  Original recipe breakdown · used in multiple steps

  • ¼ cup mint leaves
  • 2 teaspoons chopped mint leaves
• Saltto taste
  Original recipe breakdown · used in multiple steps

  • Salt to taste
  • Sea salt
• Black pepperto taste
• Lemon (optional)to taste
• Plain Greek yoghurt1½ cup
• Lemon zest1 AU tbsp
• Australian flathead fillets800 g
  but skin-off works too
• Butterto taste
  Source specifies a knob of butter without a weight.

Method

1. 1

   Toss the cooked broad beans and sliced fennel with the first olive-oil and lemon-juice portions, fennel seeds and mint. Season. Separately mix yoghurt with the remaining lemon juice, lemon zest and chopped mint.

2. 2

   Dry the fish. Heat the remaining olive oil and a knob of butter in a non-stick pan over medium-high heat. Cook flathead in batches, skin side down for about 4 minutes, then turn for 1–2 minutes until cooked.

3. 3

   Serve with broad-bean salad, lemon yoghurt and lemon wedges.