COOKBOOK: Mag Recipe
RATE: ❤️❤️ 👌🏻💲💲💲💲
And to think we used to go fishing for flathead and come back with some for dinner! Ohh myyyy I found flathead to be overly pricey at this moment. Not sure if it’s because of the festive season but at $35 per kilo it makes you wonder if you should substitute with another fish.
In any case, I did make it with flathead as per the recipe and it was very nice. I didnt find this recipe delicious as such, just nice. There was no WOW factor! Simple cooking I refer to it.
Eat It Or Starve?? I wouldn’t starve. I would just eat it with no enthusiasm.
RECIPE
SERVES 6
1kilo flathead fillets
80ml olive oil
salt and pepper
4 sprigs of thyme - chopped
4 garlic cloves - chopped
4 spring onions - sliced
Splash of sherry vinegar / basalmic vinegar
1 lemon (juice)
4 tablespoons of chopped parsley
Preheat oven to 190C.
Add all ingredients in a food processor and chop finely. Set aside a handful of chopped spring onions to garnish after the flathead is cooked.
Place the fillets on a tray and dress with mixture and season with salt & pepper.
Bake the flathead for 10mins in a moderate oven.
Remove from the oven and garnish with the handful of spring onions. You can sprinkle a little more of the vinegar and olive oil. Return to oven for a further 5mins.
Serve with salad or rice.
