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.

Ingredients

• 24 large cooked Australian Prawns
• 6 slices ciabatta cut into thick slices
• Olive oil for brushing
• 1 clove garlic, halved
• Sea salt & freshly cracked black pepper
• 1 Lebanese cucumber peeled & sliced 
• 1 small red onion, thinly sliced
• 500 g mixed cherry tomatoes, halved
• Fresh basil to serve

Dressing

• 1⁄2 cup red wine vinegar
• 1⁄2 cup olive oil
• 1 teaspoon fennel seeds, ground 

For the complete recipe from Love Australian Prawns, click here.

Ingredients

• ¼ cup olive oil
• 2 thick slices rye bread, blended to a crumb  
• 30g parmesan, finely grated, plus extra to serve 
• 10 extra-large green Australian prawns, butterflied
• 1 tablespoon of Worcestershire sauce 
• 1 Cos lettuce
• 1 bunch watercress, rinsed 
• 2 boiled eggs. roughly chopped 

Yoghurt dressing

• 1/2 cup (140g) thick Greek-style yoghurt
• 1 garlic clove, grated
• 2 anchovies in oil, drained, finely chopped
• Finely grated zest and juice of 1/2 lemon
• 2 tbs extra virgin olive oil
• Sea salt and freshly cracked black pepper

For the complete recipe from Love Australian Prawns, click here.

Ingredients

• 18 large green Australian prawns, peeled with tails on
• Fresh lime and lemon chilli salt to serve 

Green mango salad 

• 1 small green mango, julienned 
• 1 Lebanese cucumber, sliced
• 200g green beans, blanched and cut into batons 
• 250g punnet cherry tomatoes, halved 
• 4 spring onions, finely shredded
• ½ cup fresh mint leaves
• ½ cup fresh coriander
• ½ cup Thai basil (purple leaves if possible)
• ¼ cup roasted peanuts, roughly chopped

Nuoc Cham Marinade

• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon grated palm sugar or brown sugar
• 1 long red chilli, seeds removed, finely chopped

For the complete recipe from Love Australian Prawns, click here.

Ingredients

• 12 cooked Australian prawns, peeled 
• 2 mangos, peeled and cut into wedges
• 2 pink grapefruits, peeled and segmented 
• 1 Lebanese cucumber, peeled and thinly sliced 
• 2 cups baby mâche leaves or watercress
• 1 cup mint leaves  
• Toasted coconut and fresh lime, to serve 

Lime and coconut dressing 

• 1 clove garlic, finely chopped
• 2 tablespoons grated palm sugar
• ¼ cup coconut milk
• 2 tablespoons lime juice

For the complete recipe from Love Australian Prawns, click here.

Serves: 2

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

• 2 portions (approx. 260g) Tassal salmon fillets, skin-on, cut into 4cm cubes
• 1 tbsp olive oil
• ½ red capsicum, cut into 3cm squares
• ½ yellow capsicum, cut into 3cm squares
• 2 medium zucchinis, ribboned
• 1 lemon, juiced and zested
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh oregano, finely chopped
• lemon wedges to serve

Method

STEP 1

Thread salmon, capsicum and zucchini ribbons onto skewers.

STEP 2

Combine lemon juice and herbs and half the olive oil in a bowl and brush over the kebabs. Allow to sit for 10 minutes.

STEP 3

Heat a grill pan, skillet or bbq on high heat. Add the remaining olive oil and cook kebabs 2-3 minutes on each side.

STEP 4

Serve with lemon wedges, tzatziki and Greek salad.