Sumac Flathead Tails

with capsicum, lentil & green olive salad

Sumac Flathead Tails

with capsicum, lentil & green olive salad
Serves 2

Rinse lentils well in a sieve and drain.

Place in a small pot and cover with water. Add a pinch of salt and bring to a boil then reduce to simmer for 15 minutes.

Check on the lentils after 15 minutes – you will know if they are cooked when they are al dente – they may take up to 20 minutes but keep an eye on them to avoid overcooking.

When ready, place into a bowl.


Dice the shallot. De-seed the capsicum and cut into a small dice. Dice the squash. Finely chop the green olives. Roughly chop the parsley and mint. Place each ingredient in a large mixing bowl as you go.


Cut the lemon into wedges and squeeze the juice of half the lemon into a small bowl. Add sumac, honey, olive oil and salt and pepper to taste.

Mix well, taste and add more lemon juice or salt if needed.


Place the flathead tails on a plate.

Mix the sumac and fennel seeds together. Sprinkle mix over tails and drizzle with olive oil. Season with salt and pepper. Rub the spices into the fish with your hands.

Heat a large frying pan over med-high heat. Place the flathead in the pan and cook for 2-3 minutes on each side until cooked through.

To Serve

Mix the lentils with the salad. Add the dressing and mix well to combine.

Divide between plates and top with flathead tail. Serve with an extra lemon wedge to the side.

Recipe courtesy of Tucker Street.

Love this recipe and want to learn more? Get $20 off your first Tucker Street dinner box by entering SMUDGETUCKER at checkout. Code expires 30/4/2017

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