Recipe by The Flying Chef
This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When I lived in Australia I used to make this with flathead fillets, but these fish are native to Australia, so now I have moved I have had to adapt. The other night when I made these I used really small fillets of perch, so adapt the recipe for what you can get, I have also made this with small sea brim fillets, so it is versatile, just make sure they a little fillets.
- 12 -16 small fish fillets, flathead if you live in OZ (I say 12-16 depending on whether you want to do 3 or 4 fillets per person, I prefer 4 so take your p)
- 2 tablespoons plain flour
- 2 -4 teaspoons garlic powder (Depending on personal taste.)
- 2 medium sweet potatoes (about 500g in weight.)
- salt and pepper
- 200 g baby asparagus
- 200 g snow peas
- 80 g melted butter
- 1 1⁄2 tablespoons tarragon, coarsely chopped
Directions See How It's Made
- Peel sweet potato and cut into thick slices (about 2cm each slice). Boil steam or microwave until just tender. Heat some oil in a pan, add sweet potato slices and brown on both sides.
- Mix flour with some salt and pepper, sprinkle fish with garlic on both sides, dip fillets into flour, shake off any excess.
- Add fillets to a heated pan and cook until browned on both sides, remember they are small fillets so cooking time will be quick.
- Boil, steam or microwave the asparagus and snow peas until just tender.
- Mix tarragon with melted butter.
- To Serve: Divide sweet potato among plates, top with vegetables, then place fish on top of them. Drizzle combined melted butter and tarragon over.