Angelakis Weekly Seafood Specials



Flathead: with Grilled Capsicum

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You Need: (Serves 4)

  • 4 large flathead fillets
  • 2 red capsicums, halved and seeds removed
  • 1 brown onion, finely chopped
  • 1 cup of finely grated parmesan cheese
  • 1 tablespoon of olive oil



Over a lightly oiled, hot grill plate, cook the onion until translucent and slightly golen. Grill the capsicum halves skin side up until they are blackened and blistered. Remove blistered skin and set aside.

Place flathead fillets onto the grill and cook the fish until browned on both sides and flesh has turned white. Top fillets with cooked onion, grilled capsicum and grated parmesan cheese. Place under a hot griller to melt cheese.

Serve immediately.