SERVES: 4

METHOD

Step 1
Preheat oven to 220°C (200°C fan-forced) or see air fryer instructions below*.

Step 2
Place potatoes in a large saucepan and bring to a gentle boil. Cook for 20 minutes or until tender. Drain. Place cooked potatoes on a roasting tray and gently crush with back of a spoon. Spray potatoes generously with olive oil and season with salt and pepper. Place crushed potatoes in preheated oven and cook for 50 minutes or until golden and crispy, turning halfway through cooking.

Step 3
For the lemon salsa, combine 2 tablespoons olive oil, zest, garlic, capers, salt and pepper together in a small bowl, stirring to combine. Set aside until required.

Step 4
Meanwhile for the lightly pickled vegetables, combine vinegar, sugar, lemon juice, mustard salt and pepper together in a large mixing bowl, whisking to combine. Add cucumber, radish, carrot, fennel and onion, tossing until well combined. Cover and refrigerate for 30 minutes to lightly pickle the vegetables.

Step 5
For the flathead, cut fillets into 10cm pieces and pat dry with kitchen paper. On a plate combine flour, paprika, salt and pepper mixing to combine. Dust each fillet in flour mixture to evenly coat. Set aside until required.

Step 6
When the potatoes are 10 minutes away from being ready, heat a barbecue flat-top grill or a heavy based frying pan or over a medium heat. Add olive oil and prepared flathead and cook for 2 minutes each side or until golden and cooked through.

To Serve
Divide smashed potatoes between 4 plates and spoon over lemon salsa. Add coriander and mint to pickled vegetables to accompany panfried flat head. Serve with lemon wedges.

NOTE
*Air fryer- Preheat air fryer to 200°C for 5 minutes. Remove basket and spray lightly with oil. Spray potatoes with oil on both sides and place half the crushed potatoes into the basket. Cook in preheated air fryer for 20 minutes or until golden and crispy. Repeat process with remaining crushed potatoes

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