Net weight: 1kg

The South Atlantic Ocean provides the perfect saltwater habitat for our South American flathead. Their firm white flesh has a medium yet sweet flavour and can be baked, barbecued, poached, grilled or fried.

South American flathead is most popular when battered and served with a side of chips and tangy tartare sauce. For something a bit more adventurous try pan frying in a light coating of spices served with a dollop of yogurt.

How To Cook

Pan Fry:

Preheat a non-stick fry pan to a medium heating, adding 5mL olive oil, if desired. Cook thawed South American flathead fillets for 3 – 4 minutes turning occasionally. Ensure South American flathead is cooked all the way through or until piping hot in centre.

Oven Bake:

Preheat oven to 200°C (or 180°C fan forced). Place thawed South American flathead in baking dish. Brush with melted butter or oil, if desired, and cover with tinfoil. Place baking dish in oven and bake for approximately 15 – 20 minutes. Ensure South American flathead is cooked all the way through or until piping hot in centre.

BBQ:

Turn BBQ on to a high heat, preferably on the chargrill side. Rub thawed fillet with oil, if desired, and place onto the chargrill for approximately 3 minutes each side. Ensure South American flathead is cooked all the way through or until piping hot in centre.

Appliances may vary considerably, please adjust cooking times if necessary.