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Salt and pepper flathead fillets with lime aioli and a rocket, orange and fennel salad

Retirement Living Lifestyle Wellbeing
20 October 2020

Serves 4

Ingredients

Flathead

 

800g skinless flathead fillets

 

Grapeseed oil, to shallow fry

 

100g plain flour

 

20g cornflour

 

2g fresh cracked black pepper

 

2g sea salt flakes


Aioli

 

1 egg yolk, room temperature

 

1 lime, juiced

 

1 garlic clove, crushed

 

1g sea salt

 

1g cracked pepper

 

2g Dijon mustard

 

185ml (¾ cup) olive oil


Salad

 

Salt and pepper, to season

 

1½ tbsp olive oil

 

1 tbsp white balsamic vinegar

 

1 orange, segmented

 

2 cups rocket

 

1 fennel bulb, thinly sliced


Method

1. Flathead

Mix plain flour, cornflour and seasoning in a bowl. Using a non-stick frying pan gently heat grapeseed oil. Lightly coat fish fillets in flour and pan fry for approximately 2 minutes on a medium heat, turning gently. Continue to cook for a further 2 minutes until light and golden in colour. Remove and place on absorbent paper to remove excess oil.

2. Aioli

Place the egg yolk, seasoning and crushed garlic into a clean bowl and whisk. While whisking slowly add the olive oil using a light stream (adding too much oil at once may split the aioli). Once combined add fresh lime juice and Dijon mustard. Set aside in a cool place.

3. Salad

Place rocket in a bowl. Add orange segments and fennel, pour in dressing (olive oil and balsamic vinegar), season and lightly fold through.

4. Plating it up

Place about 200g of pan-fried flathead fillets on a flat plate with a generous handful of rocket salad and a large spoonful of aioli. Garnish with fresh lime wedges.

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