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Spice-crusted flathead with roast carrot salad

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This Spice-crusted flathead is full of flavour, and is a great way to mix up your seafood this week. Serve with roasted carrots to complete the dish.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Spice-crusted flathead with roast carrot salad


  • 2 bunches Dutch carrots, ends trimmed
  • 2 tsp honey
  • 1 tbs olive oil
  • 250g frozen broad beans
  • 600g flathead fillets
  • 1 tsp ground turmeric
  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • 1 tsp sesame seeds
  • ½ tsp ground cinnamon
  • 200g hummus dip
  • ½ cup mint leaves
  • ½ cup coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the carrots in a single layer over the prepared tray. Drizzle with honey and 1 tsp of oil. Season. Roast, turning occasionally, for 15 mins or until tender. Set aside to cool slightly.
  2. Step 2

    Meanwhile, cook the broad beans in a large saucepan of boiling water for 2 mins. Refresh under cold water. Drain well. Peel.
  3. Step 3

    Combine the fish, turmeric, paprika, cumin, sesame seeds, cinnamon and 2 tsp of remaining oil in a large bowl. Season. Toss to evenly coat.
  4. Step 4

    Heat a large non-stick frying pan over high heat. Cook the fish for 2 mins each side or until golden brown and cooked through.
  5. Step 5

    Spread the hummus over serving plates. Top with the fish, carrots, broad beans, mint and coriander. Drizzle with remaining oil.