Flathead Fillets With a Tarragon Butter

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 80
    g melted butter
  • 1 12
    tablespoons tarragon, coarsely chopped
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DIRECTIONS

  • 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.
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