INGREDIENTS

Flathead fillets, 160g per person
Rice flour
Ground white pepper
Potatoes – for baking
Sweet Potato
Paprika
Celtic sea-salt
Cracked black pepper
Olive oil
Grapeseed oil
Choice of Vegetables to serve
Lemon quarters

METHOD

Quarter potatoes lengthwise and chop sweet potatoes into similar sized pieces. Par cook either in boiling water or the microwave to save a bit of time.

Place potatoes on tray with baking paper and sprinkle ground salt, paprika and cracked pepper over the mix with a liberal amount of olive oil. Bake in a hot oven for approx. 30 minutes. Keep an eye on them to check progress.

When the potatoes are close to cooked, lightly dust the fish fillets with a blend of rice flour and ground pepper on a plate.

Pan-fry fish fillets in grapeseed oil or another light oil until golden, about 5 minutes, turning to golden all the sides.

Serve with fresh steamed broccoli and bok choy (or preferred vegetables) and wedges of lemon.


Recipe by MarieBeth