Salt and pepper flathead fillets with lime aioli and a rocket, orange and fennel salad
IRT Catering’s Phil Ucles serves up this light and fresh dish – perfect for the warmer months ahead.
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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