Alive and Cooking

Lemon Flathead with Apple & Mint Salad

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(Serves 1-2)

500g flat head fillets
1 handful of finely shredded snow peas
2 celery hearts, finely shredded
1 shredded green apple
1 handful of shredded Vietnamese mint
50g melted butter
120ml balsamic vinegar
Juice of 1 lemon


Pour the balsamic vinegar into a saucepan and boil until reduced to a thick syrup.

In a large mixing bowl combine the mint, apple, snow peas, and celery and toss with a dash of lemon juice and the balsamic syrup.

Dredge the fish fillets through melted butter, drizzle with lemon juice, salt and pepper then grill under overhead grill for 3-4 minutes.
Serve with salad.

Lemon Flathead with Apple & Mint Salad