Project Description

Crisp Skinned Flathead with Capsicum

This technique works will with any type of fish fillet with the skin on. I do love crisp skin with white-fleshed fish but it’s great with salmon too.

Serves 4
Preparation 5 minutes
Cooking 6 minutes

4 fish fillets, skin on
1-2 tablespoons plain flour
50g butter
2 teaspoons extra virgin olive oil
1 red capsicum, cut into strips
6 mushrooms, sliced (optional)
1 teaspoon fennel seeds
Juice of 1 lemon
Boiled or steamed baby potatoes, to serve (optional)

  1. Dip the skin side only of the fish fillets in a little flour.
  2. Heat butter with olive oil in a frypan until foaming. Place fillets skin side down in pan and press to keep flat. Add red capsicum and mushrooms and cook for 1-2 minutes or until capsicum is becoming tender. Sprinkle over fennel seeds and cover with a tight fitting lid and cook over medium to low heat until fish turns white.
  3. Squeeze over lemon juice and serve.

Lyndey’s Note: Adding a splash of olive oil to the butter helps prevent burning.
Wine Match: The delicate and lemony flavours here go well with a young Semillon.

More tips for getting the crisp skin technique perfect read this article.

Recipe adapted from Flavours. A Fresh Approach by Lyndey Milan (New Holland 1997)