PARMESAN-CRUSTED FLATHEAD WITH NATURAL YOGHURT

Warm up this Winter with a meal you can catch for yourself!

Flathead fillet

 

Ingredients:

  • 3/4 cup dried multigrain breadcrumbs
  • 1/4 cup finely grated parmesan cheese
  • 1/4 cup low-fat natural yoghurt
  • 720g flathead fillets
  • 1 1/2 tablespoons olive oil
  • 1/2 cup tartare sauce, to serve
  • Coleslaw, to serve
  • Lemon wedges, to serve

 

Method:

Combine breadcrumbs and parmesan cheese in a shallow dish. Place yoghurt into a separate bowl. Turn fish in yoghurt to coat. Dip into breadcrumbs, making sure fish is well coated. Heat oil in a non-stick frying pan over medium heat. Cook fish, in batches, for 2 to 3 minutes each side or until golden and cooked through. Drain on paper towels.

Serve with tartare sauce, coleslaw and lemon wedges.

 

Dredging and Maintenance at Runaway Bay Marina

Dredging and Maintenance

It’s been a hive of activity around the Runaway Bay Marina with many improvements and upgrades taking place. As per the carpark upgrade and landscaping, we are now moving into the water with the next phase of our refurbishment with the dredging of the marina.

Maintenance dredging works underway at Runaway Bay Marina. The main fairway is being dredged with the sand being pumped up along the wall. It is expected to take another couple of weeks to complete, so please exercise caution when passing by the dredge.

This will make a difference for all of our boaties and residents.

If you have queries about any of the maintenance schedules, please contact our Runaway Bay Marina office and speak with one of our team.