In a couple of weeks there will be an influx of fisher folk from around the country. They will come to the Gold Coast to participate in a two-day fishing competition, the Flathead Classic. It is not a good time to be a flathead. Dozens of anglers will be out, drawing on their fishing skills to entice fish to bite at their lures. It must be disconcerting to a fish to have a meal fight back. The fish see something tasty, gulp it down, then instead of being allowed to digest their meal in peace, they get hoisted out of the water, laid on a plank marked in centimetres to indicate their length, photographed and then deposited back in the sea. I can just imagine the stories those fish have to tell as they sit around the front bar of their local watering hole. Anyway, this is a long way of saying that flathead are around at the moment. My brother, who manufactures many of the lures used in the Flathead Classic (find his lures at www.bozos.com.au), caught a lot of them last week. Some also found there way to our local fishmonger - and from there to our dining table. Three green vegetables under the fish and a black one on top - the tapenade made from kalamata olives.
FLATHEAD WITH ASPARAGUS, ZUCCHINI, BROCCOLINI & TAPENADE
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