almond meal crumbed flathead

Updated: Oct 13, 2019

serves 4

prep time: 30 minutes

cook time: 30 minutes


crumbed fish

4 flathead fillets

150g almond meal

1 handful chopped parsley

100g parmesan grated

1 tbsp lemon rind

2 eggs

1/2 cup plain flour

greek salad

2 roma tomatoes, diced

2 lebanese cucumbers, diced

1 red onion, finely sliced

200g greek feta

1 red capsicum, sliced

3/4 cup kalamata olives, sliced

1/3 cup red wine vinegar

3 tbsp olive oil

1 lemon juiced

1 tsp dried oregano

salt and pepper to taste


4 potatoes

2 tbsp olive oil

pinch of salt


preheat oven to 180 degrees

slice the potatoes (roughly 2mm thick) and arrange on a baking tray with a drizzle with olive oil and salt. bake for 25 minutes or until golden

for the dressing, whisk together the lemon juice, red wine vinegar, oil, dried oregano, salt and pepper

to a large bowl add the tomatoes, cucumber, red onion, capsicum, olives and crumbled feta

for the crumbed fish, set up three stations

1. sprinkle the plain flour over one plate

2. combine the almond meal, parsley, parmesan, lemon rind and salt on another plate

3. crack the two eggs into a bowl and whisk

take your flathead and lightly dust in the flour, dip the floured flathead into the whisked egg then finish off by gently pressing into the almond meal. set aside on a plate until ready to fry

fry your flathead in a good glug of olive oil for 3 minutes on each side

serve the fish with the dressed greek salad, crispy potatoes and a squeeze of lemon