Salt and Pepper Dusted Flathead with Cherry Tomato Salad

Ingredients

300g Flathead Fillets

Olive oil and butter for cooking

½ cup Cornflour

1 TSP Seasalt and white pepper

1 punnet Cherry Tom cut in half

½ Fennel Bulb Thinly sliced

½ cup lose packed mint leaves

1 TSP Balsamic Vinegar

1 garlic clove

1 TSP Olive Oil

Method

1. Mix cornflour together with salt and white pepper.

2. Heat oil and butter in a non stick frying pan.

3. Dust fish generously in the flour mix, shake off the excess and then panfry in oil and butter until a nice golden colour.

4. In a salad bowl mix the cherry tomatoes with the fennel and mint and dress with the balsamic , minced garlic and olive oil. Serve along side the fish with a wedge of lemon