Oven baked Ferguson Flathead in butter sauce

 

Ingredients

  • 2 packets x 200g Ferguson flathead fillets, thawed in the refrigerator overnight
  • 80g butter, diced
  • 2 tablespoons capers
  • 1 tablespoon chopped parsley
  • Juice of 1 lemon
  • Salt and pepper
  • Large handful rocket
  • 1 fennel bulb, tops and outer layer removed, middle thinly sliced
  • 2 tablespoons dried currants or raisins
  • 1 tablespoon olive oil

Method (Serves 4)

  1. Preheat the oven to 180°C and line a baking tray with non-stick paper. Place the Ferguson Flathead fillets on the tray. Place a few pieces of butter on each fillet. Sprinkle the capers, parsley, half of the lemon juice and a pinch of salt over the tray. Place in the oven for 10 minutes, or until Flathead is cooked through.
  2. Place the rocket, fennel slices, currants, olive oil, remaining lemon juice, and a pinch of salt and pepper into a large bowl. Toss to combine.
  3. To serve, divide the salad and Flathead between four plates, and top with butter sauce.

(Dietary specifications: Gluten free. For Lactose free, use Lactose free butter.)

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