Simmered Flathead with White Wine and Herbs

8 August 2012

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

350g pappardelle
800g flathead
½ cup plain flour
salt flakes and freshly-milled black pepper
1 white onion, finely diced
2 cloves garlic, minced
2 Tbsp unsalted butter
1 cup white wine
1 bunch parsley, finely chopped
1 bunch dill, finely chopped
1 ½ cup snow peas, finely sliced
½ tsp chilli flakes
150ml crème fraîche
lemon wedges, to serve

1 Cook the pappardelle in a large saucepan of rapidly-boiling salted water according to manufacturer’s instructions, until al dente, then drain well. Dust the flathead with plain flour and season generously with salt and pepper, then set aside.
2 Sauté the onion and garlic in butter in a large frying pan set over a high heat for 2 minutes, until softened, then add the fish and cook for 5 minutes, turning several times.
3 Pour in the wine and bring to a simmer, then add the herbs, snow peas and chilli. As soon as the fish is firm to touch, mix in the crème fraîche and remove from the heat. Gently scoop out the fish pieces, then mix in the pappardelle. Divide between bowl, then top with the fish and serve with lemon wedges.

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