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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 5 - Pan Seared Flat Head

Georgia Barnes

Pan Seared Flat Head with Potato Puree and Salsa Verde

Serves 4


1kg potatoes, peeled, cut into medium sized pieces

60 ml thickened cream

90g unsalted butter

175 ml olive oil

2 cloves garlic, finely chopped

1 tablespoon capers

2/3 cup roughly chopped parsley

2/3 cup roughly chopped dill

2/3 cup roughly chopped chives

2/3 cup lemon juice

1/3 cup plain flour

8 flathead fillets

parsley leaves for garnish

dill leaves for garnish


  • Place chopped potatoes in a medium saucepan filled with cold water, place onto the stove at medium heat and bring to the boil. Meanwhile, warm cream in a small saucepan being careful not to boil. Once potatoes are tender, drain and pass through a small drum sieve. Add 60g of the unsalted butter and warmed cream and mix until smooth. Season to taste and set aside, covered to keep warm.
  • Heat 10ml of the oil in a small saucepan and lightly fry garlic and capers until soft. Place parsley, dill, chives, lemon juice, lightly fried capers, garlic and 125 ml olive oil into a food processor and blend until just smooth. Set aside.
  • Place flour onto large plate or dish. Coat flathead fillets with flour on both sides, season and set aside. Heat remaining oil and butter in a large frypan. When butter beings to froth, add flathead fillets and cook for 2 minutes on each side.
  • To serve, spread some salsa verde on each plate. Top, with potato puree, place fish fillets on top and garnish with parsley and dill leaves.