Another week, another trip to the Vic markets! This week we were craving a good fix of fish so we bought a few fresh fillets of flathead. Flathead is without a doubt my favourite fish. It may be a little more expensive than certain other types of fish (I’m guessing because the fillets are small & there are so many little bones to get out) but it has such a lovely flavour, I can’t go past it. All in all, it was another successful trip to the market. Our fridge and fruit bowl is now packed with delicious fresh produce, which will no doubt all end up here on the blog!
This week was also the first week I started my Christmas baking (another series of treats for the blog!). Toot toot! I’m hoping to have lots of tasty treats to share with you all. Every year my mum makes all sorts of little Christmas goodies leading up to the end of December, so I thought I’d have a shot at making them myself this year. I think I’ll start with the traditional recipes first so keep an eye out for the posts.
I also just started my Christmas shopping. Unlike any other year I feel so unorganised… even if I have started early!
Are there any Christmas traditions your family makes every year? I’d love to know!
Spicy Flathead & Mixed Vegetable Rosti
2 fillets of flathead fish per person
1/3 cup plain flour
1 tsp ground coriander
1 tsp ground cumin
1tsp hot paprika
salt & pepper
1/2 cup flour
1 small zucchini
1 small aubergine
1 tsp cumin
1 tsp coriander
1 tsp hot paprika
salt & pepper
2 cloves of garlic
lemon & dill to serve
1. On a plate mix together flour, coriander, cumin, paprika, salt & pepper and dust the fish fillets. Let them sit in the flour mixture together whilst making the rostis.
2. Grate up the zucchini, onion, garlic, aubergine & potatoes then drain any excess liquid. Add one egg and flour, spices and season to taste. Heat oil in a large frypan and once hot, roll mixture into patties squeezing out any liquid. Place in the fry pan and cook thoroughly both sides. If you’d like to dry out the mixture a little more, bake the rostis in the oven for a further 15 minutes on 150 degrees.
3. In another frypan, heat a good glug of olive oil and shallow fry the fish until golden brown on both sides. Once cooked, place on paper towel to absorb any excess oil.
4. Serve with a big wedge of lemon & finely chopped dill sprinkled over the top.