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  • Recipe Room  »  Baked Flathead with Prosciutto, Tomato & Parsley

    4

    Ingredients

    • 50g butter, for greasing
    • 2 large onions, thinly sliced
    • 4 large potatoes, peeled and thinly sliced
    • 1 litre Fish Stock
    • 8 flathead fillets, or 4 halved fillets if large, skin on
    • 8 slices prosciutto
    • 3 vine-ripened tomatoes, chopped
    • 1 cup flat-leaf (Italian) parsley leaves, roughly chopped

    Baked Flathead with Prosciutto, Tomato & Parsley

    Salt Grill - Baked Flathead feature image

    Flathead is a fish commonly found in Australian waters, with 5 main varieties sold on the market. They are most often caught in NSW, Victoria and Queensland. Slow cooking, particularly of larger species, will prevent a dry texture. 

    Method

    Preheat the oven to 180oC.

    Grease a baking dish with the butter.

    Lay the onion slices evenly over the base of the dish, then layer the potato slices over the onion. Lightly season with sea salt and freshly ground black pepper.

    Pour the stock over and bake for 25 minutes, or until the potato is tender.

    Meanwhile, neatly trim the flathead fillets and remove as many bones as you can.

    Remove the baking dish from the oven and drape the prosciutto over the potato. Lay the fish fillets on top.

    Return to the oven and bake for a further 6–8 minutes, or until the fish is just cooked through.

    Sprinkle the chopped tomato and parsley over. Serve from the baking dish at the table.

     Salt Grill - HI RES Cover

    Recipe and Image from Salt Grill by Luke Mangan, published by Murdoch Books, rrp. $59.99.

    Submitted by
    Luke Mangan

    Tips and Tricks

    • If you’re wanting to eat sustainable seafood, consider swapping flathead for Whiting or Luderick. The Australian Marine Conservation Society recommends thinking twice before purchasing flathead.

    • Growing your own parsley is also a great way to avoid waste and ensure you have a constant supply of fresh herbs.

    • You can freeze leftover prosciutto. It’s best to wrap smaller chunks in cling film, as exposed small pieces can get ‘freezer burn’

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