Light, Fresh and a Little Fancy: Ghee-Poached Flathead
There’s something about ghee-poached fish that feels a bit special; like a quiet luxury you can make at home. This recipe is light and fresh but has that buttery richness only ghee can bring. The fish gently cooks in lemon and garlic infused OMGhee until it’s tender and perfectly flakey, while the zucchini ribbons and roasted cherry tomatoes keep things bright and full of life.
We love this one when we’re craving something nourishing but a little fancy. It’s ideal for a midweek dinner that still feels like an occasion. The best part? It all comes together in under 30 minutes. The infused ghee becomes its own sauce, soaking into the fish and veggies with layers of flavour that feel effortless but taste restaurant-worthy.
Whether you serve it straight from the pan or plate it up with a sprinkle of fresh parsley and an extra squeeze of lemon, this dish is proof that simple ingredients - treated with care - can create something truly special.
Ghee-Poached Fish with Lemon, Herbs and Garlic
OMGhee
2
15 minutes
25 minutes
Modern Australian
Fish
This elegant yet simple dish pairs flaky flathead fillets with lemon and garlic-infused OMGhee for a delicate, buttery finish. Served over sautéed zucchini ribbons and topped with blistered cherry tomatoes and fresh herbs, it’s a fresh, feel-good meal that showcases how ghee can elevate even the simplest ingredients.
Ingredients
300 grams flathead fillets
- 2 zucchinis spiralised (or in ribbons)
- 200 grams cherry truss tomatoes
- 1 tsp OMGhee for roasting cherry tomatoes
- 3 tbsp OMGhee for poaching the fish
- 2 cloves garlic, smashed
- 1 lemon - half sliced, the other half for juice
- Handful chopped parsley
Directions
Preheat the oven to 180°C.
- Place the cherry truss tomatoes on a lined baking tray and add 1 teaspoon of OMGhee.
- Season with a pinch of salt and roast for 15-20 minutes, until soft and slightly blistered.
- To poach the flathead fillets, in a large pan over low heat, melt the OMGhee.
- Add the sliced lemon and garlic cloves, infusing the ghee for 1-2 minutes.
- Gently place the flathead fillets in the pan, ensuring they are submerged in the warm ghee.
- Cook on low for 4-5 minutes per side, carefully spooning the ghee over the fish as it cooks, until the fillets are opaque and tender.
- Remove the fish from the pan and set aside, keeping warm.
- In the same pan with the leftover ghee, add the spiralised or ribboned zucchini.
- Sauté gently for 1-2 minutes, just until softened but still vibrant.
- Squeeze over the juice of half a lemon and season with salt.
- Plate the sautéed zucchini as a base, then top with the ghee-poached flathead fillets.
- Scatter over the roasted tomatoes and drizzle any remaining ghee from the pan over the dish.
- Finish with a generous sprinkle of chopped parsley and serve with
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