Rock Flathead “En Papillote”

Cook Time 30 minutes

Servings 2


2 rock flatheads (approx. 600-770g) whole
2 lemons, zest
1 sprig thyme
Baking paper
Butchers string
4 tbsp extra virgin olive oil
250g black olives, pitted
6 anchovies
20g butter
250g tomatoes
100g semi-dried tomatoes
1 bunch basil
Sea salt to taste


To make the tapenade, crush olives and anchovies in a mortar and pestle. Add garlic clove, lemon juice, olive oil and basil.

Prepare fish by removing backbone and pin bones (or have your fishmonger do it for you). Drizzle with oil and put some lemon zest inside the fish. Place tapenade in the centre, together with a knob of butter and sprig of thyme. Season with pepper, no salt! Wrap in parchment, tie the ends and cook at 160°C for 15-20 minutes or until it is cooked in the middle.

Remove fish from oven and allow to rest for 5 minutes. Slice parchment. Serve with heirloom tomatoes, semi-dried tomatoes, basil, drizzled with olive oil and seasoned with salt and pepper.


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