Shredded Snapper & Avocado Flatbread February 17, 2025
Australian Gourmet Traveller recipe for shredded snapper, lime, coriander and avocado flatbread by Matt Stone from Greenhouse restaurant in Perth. Check out the original recipe here.
Ingredients:
- 4 skinless snapper fillets (about 200gm each)
- 2 tbsp olive oil, plus extra for drizzling
- ½ cup coriander, coarsely torn (firmly packed)
- To serve: lime wedges
Flatbread
- 10 gm dried yeast
- 310 gm bread flour
- 250 gm wholegrain organic flour (see note)
- 1 tsp caster sugar
- 50 ml olive oil, plus extra for drizzling
Aioli
- 1 garlic clove, finely chopped
- 1 egg yolk
- 1 tbsp white wine vinegar
- ½ tsp Dijon mustard
- 220 ml vegetable oil
Avocado purée
- 1 large avocado, flesh coarsely chopped
- Juice of 1 lime
- 1 tsp olive oil
Method:
- For the flatbread, first, preheat the oven to 180°C. Meanwhile, in a small bowl, combine the yeast and 310ml of cold water, whisking well until fully dissolved. At the same time, in the bowl of an electric mixer fitted with a dough hook, mix together the flours, sugar, and 1 teaspoon of fine salt until evenly combined. Then, gradually add the yeast mixture, followed by the oil, and continue mixing on medium speed. As you mix, the dough will become shiny and elastic, which should take about 8-10 minutes. Once ready, cover the dough with plastic wrap and refrigerate until it doubles in size, approximately 1 hour.
- Afterward, turn the dough out onto a lightly floured surface and divide it into 8 equal-sized balls. Next, roll out each ball into a 14cm-long oval shape. Once shaped, carefully place them on baking trays lined with baking paper. Then, drizzle each piece with a little oil, season to taste, and transfer to the oven. Bake them in batches until they turn golden and are cooked through, which should take around 8-10 minutes. Finally, keep in mind that flatbread is best enjoyed fresh on the day it is made.
- Meanwhile, for the aioli, begin by processing the garlic, egg yolk, vinegar, and mustard in a small food processor until well combined. Then, while keeping the motor running, slowly pour in the oil in a thin, steady stream. As you add the oil, you’ll notice the mixture start to emulsify, which should take about 2-3 minutes. Once fully incorporated, season to taste and refrigerate until needed. This recipe yields approximately 250ml of aioli.
- Next, prepare the snapper by placing the fillets on a baking tray lined with baking paper. After that, drizzle them with oil, season to taste, and transfer them to the oven. Allow the fish to roast until it is just cooked through, which should take around 6-8 minutes. Once done, remove the tray from the oven and set the snapper aside to cool slightly.
- Meanwhile, for the avocado purée, place all the ingredients into a food processor and blend until the mixture becomes smooth and creamy. Then, season to taste and set aside until needed.
- Once the snapper has cooled slightly, use a fork to coarsely flake the fillets and transfer them to a bowl. After that, add the chopped spring onions along with half of the aioli, reserving the remaining aioli for later use (it will keep refrigerated for up to 4 days). Then, season the mixture to taste and stir until everything is well combined.
- To assemble, start by spreading a generous layer of avocado purée over each piece of flatbread. Then, spoon the snapper mixture on top, making sure to distribute it evenly. After that, scatter over the fresh coriander and the remaining spring onion. To finish, drizzle lightly with oil, season to taste, and serve immediately with lime wedges on the side. Enjoy!