Jul 19, 2022

Salt and pepper flathead fillets with lime aioli and a rocket, orange and fennel salad

IRT Catering’s Phil Ucles serves up this light and fresh dish – perfect for the warmer months ahead.

Serves 4




800g skinless flathead fillets


Grapeseed oil, to shallow fry


100g plain flour


20g cornflour


2g fresh cracked black pepper


2g sea salt flakes



1 egg yolk, room temperature


1 lime, juiced


1 garlic clove, crushed


1g sea salt


1g cracked pepper


2g Dijon mustard


185ml (¾ cup) olive oil



Salt and pepper, to season


1½ tbsp olive oil


1 tbsp white balsamic vinegar


1 orange, segmented


2 cups rocket


1 fennel bulb, thinly sliced


1. Flathead

Mix plain flour, cornflour and seasoning in a bowl. Using a non-stick frying pan gently heat grapeseed oil. Lightly coat fish fillets in flour and pan fry for approximately 2 minutes on a medium heat, turning gently. Continue to cook for a further 2 minutes until light and golden in colour. Remove and place on absorbent paper to remove excess oil.

2. Aioli

Place the egg yolk, seasoning and crushed garlic into a clean bowl and whisk. While whisking slowly add the olive oil using a light stream (adding too much oil at once may split the aioli). Once combined add fresh lime juice and Dijon mustard. Set aside in a cool place.

3. Salad

Place rocket in a bowl. Add orange segments and fennel, pour in dressing (olive oil and balsamic vinegar), season and lightly fold through.

4. Plating it up

Place about 200g of pan-fried flathead fillets on a flat plate with a generous handful of rocket salad and a large spoonful of aioli. Garnish with fresh lime wedges.

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