TIPS & TRICKS
BUYING Choose whole fish if possible and have your fishmonger gill, gut and scale them for you. If you prefer, also ask them to dry fillet the fish (meaning the flesh does not come into contact with water), as flathead’s quite complex bone structure makes them one of the trickier fish to fillet at home. STORING Wrap your fish in muslin or freezer film and place in a plastic container with a layer of ice on the bottom and the fish resting on a drip tray. Cover with a tight-fitting lid and place at the bottom of the fridge. COOKING Grill, batter, crumb or bake whole.
ACCOMPANIMENTS Green peas, parsley, rosemary, oregano, thyme, sauce gribiche.