Smokey Flat Head with Caper Aioli

Weight Loss & Nutrition
By Nadine
Nadine

About Nadine

I love working with the team that we have at Ignite. There is a strong work ethic, but we know how to have fun together too. Working and training with people who are passionate about the same things as me is priceless. I’ve been lucky enough to have competed in the CrossFit Games at ‘The Ranch’ in 2009.
There’s nothing quite like heading to the fish markets and getting some fresh fish.  It’s something that we don’t do often enough these days, but when we do, this recipe is one of my favourites. If you’re not keen on anything too spicy you can leave out the cayenne pepper.  
Ingredients (serves 4):
800g skinless flathead fillets cut into 10 cm pieces
1 tsp smokey paprika
1/2 tsp cayenne pepper
finely grated zest of one lemon
2 tbsp olive oil
2 baby cos lettuce, torn
1 lebanese cucumber, finely chopped
1/2 cup mint
50ml extra virigin olive oil
25ml white wine vinegar
Aioli:
2 tbsp mayonnaise
1 golden shallot, finely diced
1/4 cup finely chpped flatleaf parsley
2 tbsp of drained capers, finely chopped
2 garlic cloves, minced
2 tsp sherry vinegar
Lemon juice
Method:
For aioil, combine all ingredients in a bowl, season to taste and set aside.
Combine the flathead in a large bowl with spices and lemon rind and coat well.
Heat all in a large pan over medium/high heat and add flat head. Fry, turning occasionally until browned and cooked through. Dress with some lemon juice and divide between plates.
Toss the remaining ingredients in a bowl and serve with the flathead and caper aioli.

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