Created by: Great Australian Seafood
Prep time: 10 minutes
Cook time: 10 minutes

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


  • 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.