Rock flathead, bull kelp and lemon myrtle butter
SERVES 2-4 // PREP TIME 15 MINS // COOK 25 MINS
“Rock flathead eat all the lovely crustaceans near the rocks,” says Germanchis. “James, a local guy who picks our coastal seaweed, came in with a box of all these goodies one day. I thought that this would give the rock flathead a sense of place.”
900 gm rock flathead, cleaned Bull kelp or 3 large kombu sheets (see note), to cover flathead in a single layer 4 fresh lemon myrtle leaves (optional; see note)
Lemon wedges, to serve LEMON MYRTLE BUTTER
100 gm butter
30 gm fresh lemon myrtle leaves (see note), bruised
50 gm samphire (see note)
1 Preheat oven to 180°C. Place flathead on an oven tray lined with baking paper, season to taste, wrap in a single layer of kelp with lemon myrtle leaves inside and tie to secure with kitchen string. Roast until internal temperature reaches 55°C (20-25 minutes). Open kelp and peel skin from fish.
2 Meanwhile, for lemon myrtle butter, melt butter in a saucepan over low heat, then remove from heat, add lemon myrtle and leave to infuse (10 minutes). Strain butter through a fine sieve (discard lemon myrtle leaves).
3 To serve, warm lemon myrtle butter over low heat, add samphire and stir to warm through (1 minute). Spoon over fish and serve with lemon wedges on the side.
Note Bull kelp is foraged locally in some coastal areas.
Rehydrated kombu is available from Asian supermarkets. Lemon myrtle plants are available from native nurseries. If unavailable, substitute dried lemon myrtle leaves, which are available from online native suppliers, such as flavoursofoz. com.au. Samphire is available from select greengrocers or online suppliers such as marinegreens.com.au. If unavailable, substitute asparagus or karkalla.
Wine suggestion A fresh, aromatic white, such as 2018 Latta Vino “Bad Reputation” Viognier from Pyrenees, Vic.