Pan-Fried Flathead With A Caper, Herb Salad And Avocado Dressing


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 

Black pepper


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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