Lemon & Garlic Crusted Flathead.

This is a really yummy & simple fish dish that is also gluten free! I don’t know if the way I make this is a proper cooking technique (probably not!) but it works, it’s easy and it’s delicious!

I mean…look at that crust!




- 6 pieces of flathead fillets

- the juice of 1/2 lemon

- extra virgin olive oil

- 2 garlic cloves

- a small handful of parsley

- 2 tbsp buckwheat flour (or other plain flour)


- Flathead fillets come in a V type shape but I pull them apart so that I only have strips. I find it’s easier to cook them this way

- Add the flathead fillets to a medium mixing bowl

- Squeeze over the lemon juice & generously drizzle with olive oil

- With a fine grater (microplane) grate in the garlic

- Finely chop the parsley then add to the bowl

- Mix until it’s all well combined then leave in the fridge for around an hour to marinate

- The fish may change slightly as the acidity of the lemon juice may begin to cook it

- Just before cooking, sprinkle over the buckwheat flour, 1 tbsp at a time & mix well to create a kind of batter

- Lightly cover the bottom of a frying pan with olive oil, heat then cook the fish until golden on one side & turn to cook the other side. be gentle as the fish may break

I served ours with…

- Potatoes which I boiled, drained then added olive oil, lemon juice & salt to. These were so good!

- A simple French grated carrot salad which is just grated carrot & my go-to dressing which is 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, salt & pepper. Keep leftover dressing in a jar in the fridge

- Stramed broccolini