This super tasty flatty with a simple salad is an easy as way to get more Aussie seafood into your weekly routine.

Ingredients

• 8 x 100g Australian Flathead fillets – we’ve used fillets with the skin-on, but skin-off works too
• 2 tablespoons of olive oil 
• a knob of butter
• sea salt 

Broad bean and fennel salad 

• 500g frozen broad beans, cooked and lightly crushed 
• 2 baby fennel bulbs, thinly sliced 
• 2 tablespoons olive oil 
• 2 tablespoons lemon juice 
• 1 teaspoon crushed fennel seeds
• ¼ cup mint leaves 
• sea salt and freshly cracked black pepper 
• fresh lemon wedges to serve 

Lemon yoghurt 

• 1 ½ cups greek yoghurt 
• 1 tablespoon lemon juice 
• 1 tablespoon lemon zest 
• 2 teaspoons chopped mint leaves

How to

Kick things off by prepping the broad bean and fennel salad: add all the ingredients to a bowl, season,  and toss to combine. Ta da, the salad’s done!

To make the zesty lemon yoghurt: combine the ingredients in a bowl and give it a stir.

Now for the main event – the fish! Pat the flatty fillets dry with absorbent paper, and heat a large non-stick pan over a medium-high heat. Toss in the olive oil and a knob of butter, wait for the butter to bubble, then add the fish, in batches, skin side down and cook for 4 minutes. Flip it and cook for another 1-2 minutes.

Now it’s showtime. Place the flatty fillets on a plate, add some salad and a dollop of your lemon yoghurt. Done. Easy peasy lemon squeezy.

The kids will love helping out with these easy as homemade fish finger sangas. 

Ingredients

600g Australian Ling fillets – cut into fingers

TIP: If you can’t get Ling try… Australian Whiting, Smooth Oreodory or Morwongs.

2 eggs, whisked

1 cup plain flour

2 cups breadcrumbs

8 slices of bread

8 butter lettuce leaves

tartare sauce and butter, to serve

olive oil spray

How to

Making your own fish fingers is super easy! In separate bowls set out the flour, eggs and breadcrumbs. Coat the fish in the flour, then the egg, and then the breadcrumbs. Place the crumbed fish fingers onto a lined baking tray, spray with olive oil and cook in 180C pre-heated oven for 15 minutes. 

Bread, butter, tartare, fish, lettuce, bread. Repeat. Easy As. Serve with sweet potato fries, stand back and watch ‘em get demolished.