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.



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.


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