1 flathead fillet
2 tbs butter
2 garlic cloves – sliced
1 tbs capers – roughly chopped
1 handful mixed greens (including mint leaves)
Juice of half a lemon
½ ripe avocado
1 tsp seeded mustard
2 tbs lemon juice
6 tbs olive or avocado oil
Splash apple cider vinegar
Pinch sea salt
Heat the butter on a medium heat then add the capers and garlic and cook for 1 minute.
Place the flathead in the pan and cook for 2-3 minutes on each side, remove from the heat once cooked through and set aside. Drizzle the hot butter and capers/garlic on the fish.
Throw all the ingredients for the dressing in a blender or food processor and blend until fully combined. Pour the dressing over the mixed leaves.
Serve fish on the salad and top with a squeeze of fresh lemon.
This is an edited extract from Scott Gooding.
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