OCEAN CHEF PREMIUM FLATHEAD PORTIONS
The South Atlantic Ocean provides the perfect saltwater habitat for our fresh flathead. Their firm white flesh has a medium yet sweet flavour and can be baked, barbecued, poached, grilled or fried.
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.
Preheat a non-stick fry pan to a medium heat, 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.
Preheat oven to 200°C (or 180°C fan forced). Remove thawed snapper portions from packaging, place in a baking dish and cover with tinfoil. Place baking dish in oven and bake for approximately 12 – 15 minutes. Ensure snapper is cooked all the way through or until pippng hot in centre.
Preheat BBQ to a high heat. Remove thawed portion from packaging and rub both sides with olive oil. Place snapper skin side down and cook for 3 – 4 minutes, turning only once. Ensure barramundi is cooked all the way through or until piping hot in centre.