Eastington@Paddington

from Australian Fish and Seafood Cookbook: The Ultimate Kitchen Companion (page 84)by John Susman and Anthony Huckstep and Sarah Swan andStephen Hodges

Simple, quick and very good.

Flathead coated in rice flour and cooked in ghee, under weights. (unfortunately the flathead already had its skin removed, so missed out on the deeper colour and crispy skin)

Sauce Gribiche: Mayonnaise, hard boiled egg, capers, parsley and pickled gerkin

Also did a side of the Zucchini ribbon salad (the lemon in that sauce was also a good match with the fish)