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dukkah crusted flathead and herbed roasted potatoes
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Crispy Dukkah Crusted Flathead

a quick and easy mid-week dinner
Prep Time10 minutes
Cook Time40 minutes
Servings: 4 people
Author: Amanda Lawson

Ingredients

Dukkah Crusted Flathead

  • 8 flathead fillets they're quite small, so allow 2 per serve
  • 4 tbsp dukkah
  • 4 tbsp plain flour
  • 4 tbsp canola oil
  • sea salt and black pepper
  • lemon wedges, to serve

Herbed Roasted Potatoes

  • 4 potatoes, washed and sliced into thick chips I used Desiree potatoes
  • 4 tbsp olive oil
  • 4 tbsp finely chopped mixed fresh herbs, such as thyme, oregano, rosemary
  • 2 cloves garlic, peeled and finely chopped
  • sea salt and black pepper

Instructions

  • You will need to start on the potatoes first. Preheat the oven to 200℃ (180℃ fan-forced) and line a large baking dish or tray with baking paper.
  • In a small bowl, whisk together the oil, garlic, mixed herbs, and a generous amount of salt and pepper.
  • Toss the potato chips in the oil mixture and spread out evenly on the tray.
  • Roast for 40 minutes until crispy and golden, shaking half-way through cooking.
  • To prepare the flathead fillets, stir the flour and dukkah together and spread out across a large plate.
  • Season the flathead fillets with a little salt, then coat in the dukkah flour mixture, shaking off any excess.
  • Place the prepared fillets on another plate, ready to cook. Have a third plate on hand, lined with paper towel, ready for the cooked fish.
  • Heat a large frypan over medium heat until very hot, then add the oil and tilt the pan to coat the base with oil.
  • Lay the fillets one by one on the pan, pressing down with a spatula or wooden spoon to flatten the fillets. Cook for about 3 minutes until nearly cooked through, then flip over and cook for another 1-2 minutes until golden on both sides.
  • Remove the cooked fillets from the pan, and place on the paper-lined plate to drain any excess oil.
  • Serve the flathead immediately with lemon wedges on the side, herbed roasted potatoes and salad or steamed vegetables.

Notes

The flathead can be dusted with the dukkah flour and refrigerated until ready to cook.
The potatoes can be sliced a few hours in advance, and kept in the fridge until ready to cook.
The herb oil mixture can also be prepared in advance and refrigerated until you're ready to cook.