Ingredients

800 gm skinless flathead fillets, cut into 10cm pieces

1 tsp hot smoked paprika

½ tsp cayenne pepper

To taste: finely grated rind of 1 lemon, plus lemon juice

2 tbsp olive oil

2 baby cos, torn

1 Lebanese cucumber, coarsely chopped

½ cup (loosely packed) mint

50 ml extra-virgin olive oil

25 ml white wine vinegar, or to taste

To serve: coriander cress (optional)

Caper aïoli

300 gm mayonnaise (1 cup)

1 golden shallot, diced

¼ cup finely chopped flat-leaf parsley

2 tbsp drained capers in vinegar, finely chopped

2 garlic cloves, minced

2 tsp Sherry vinegar, or to taste

Finely grated rind and juice of ½ lemon, or to taste

Method

Main

1.For caper aïoli, combine ingredients in a bowl, season to taste and set aside.

2.Combine flathead in a large bowl with spices and lemon rind, season to taste and toss to coat well. Heat olive oil in a large frying pan over medium-high heat, add flathead and fry, turning occasionally, until browned and just cooked through (3-4 minutes). Dress with a little lemon juice and divide among plates.

3.Toss remaining ingredients in a bowl to combine, season to taste and serve with flathead and caper aïoli.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz