scale fishing off flinders island.
From the sea to Your Plate.
The pristine seas on Flinders Island make it a perfect spot for some ocean-fresh fish. Locals here are spoiled with some of the freshest selections of shark, flathead, kingfish, garfish, southern calamari, cuttlefish, mackerel, and pink snapper. And when it comes to delivering the highest quality catch, none does it better than Aidy (Patch) and Craig Wheatley. Coming from a long line of fishermen, Patch and Craig have a long-standing connection with the island. Today, they are renowned for their commercial Flinders Island fishing business, and are two passionate suppliers for local businesses like The Flinders Wharf.
Flathead Tails in Citrus Caper Butter
Ingredients - Citrus Caper Butter
500g salted butter
15g peeled garlic
50g capers
50g eschallots (finely diced)
50g saltbush
1 bunch dill
1/4 tsp pepper
1/4 tsp turmeric
1/4 tsp salt
Zest of 2 lemons, limes and oranges.
Juice of 1 lemon
Ingredients - Fish
RE-HEAT INSTRUCTIONS
Preheat oven to 200 degrees.
Place the flathead tail parcel on a tray and bake for 20 minutes.
At the same time, toss your kipfler potatoes in olive oil and salt and bake for 20 minutes.
To serve, place the flathead tail parcel on a plate and open it with scissors or a knife.
Serve with potatoes and salad.
Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 2
Pairing Suggestions
MAKE AT HOME
Method - Citrus Caper Butter
1 Dice butter and let it soften at room temperature.
2 Finely chop eschallot, capers, herbs and garlic.
3 Brown 100g of softened butter in a saucepan before adding eschallot, garlic and capers. Fry for 30 seconds before adding the juice of one lemon (this will prevent the butter from burning). Remove pan from heat.
4 Allow the hot butter mixture to cool while adding spices, herbs and citrus zest to the remaining butter.
5 Combine the two mixtures
Method - Flathead Tails
1 Preheat oven to 200 degrees
2 Lay out a sheet of baking paper and place saltbush in the middle. Place flathead tail on top and top with citrus caper butter.
3 Wrap up the fish like a parcel and tie cooking twine around it to seal in the ingredients. Bake for 20 minutes.
