Prep time: 5 mins
Cooking time: 5 mins
You will need:
- 8 flathead fillets
- 1 tbsp coriander seeds
- 1/2 tbsp cumin seeds
- 1/2 cup of White Wings gluten free plain flour
- 40g of Goats Butter
- 100mls Cobram Estate Extra Virgin Olive Oil
- 4 Lemon Leaves
- 1/2 juiced lemon
- 100ml Coldstream Estate Chardonnay
Place coriander and cumin seeds in a mortar and pestle and grind to a coarse powder. Place flour in a shallow plate and season well with cracked black pepper and sea salt. Pour over crushed seeds. Toss the flathead fillets in the spiced flour, ensuring that it is well coated.
Heat a large frying pan over a medium high heat and drizzle in olive oil. When the oil is hot, ad the fillets and cook for 1-2 minutes on each side or until crisp and golden on the outside and nicely cooked through.
For the sauce, heat a large clean frying pan over a medium high heat. Add half the butter, a few lemon leaves and thyme sprigs and cook for 1-2 minutes or until butter is foaming. Add a good squeeze of lemon and season with salt as desired. Add a generous splash of chardonnay and swirl the pan to combine. Place fillets on a serving plate and drizzle with chardonnay butter sauce