Flathead Fillets with Potato and Fresh Herb Salad

I used to make this potato salad for kids in child care centres I catered for and it was always a big hit.

Yes they did eat the herbs and came back for more!

Ingredients (Serves 4)

  • 600g flathead fillets (boned and skinned if possible)
  • 10 potatoes, cut into cubes and ‘just cooked’ so that they don’t fall apart
  • 1/2 cup parsley, chopped
  • 1/2 cup mint, chopped
  • 1/2 cup shallots, sliced
  • 1 cup Kalamata olives
  • 2 tablespoons olive oil
  • 2 tablespoons vinegar (white wine vinegar if possible)
  • sea salt and pepper
  • sprinkle of lemon juice
  • extra olive oil to brush the fish fillets with


  1. Toss the cooked potatoes with herbs, olives, oil and vinegar, season to taste.
  2. Arrange potato salad on 4 dinner plates, leave aside.
  3. Brush fish fillets lightly with olive oil on both sides.
  4. Cook the fish fillets under a hot grill, turning once. Sprinkle them with lemon juice before removing from the grill tray.
  5. Arrange fish fillets over the potato salad, check for seasoning.