This, my friends, is flathead with potato gratin. Simple and tasty.
For the fish, mix olive oil (inflused with lemon), coriander and parsley together. Coat flathead tail fillets with this and marinate in the fridge for about half an hour. Then grill.
For the salad, combine a chopped avocado and a copped tomato with torn basil and dress with lemon juice and a sprinkle of sugar.
And for the gratin, thinly slice potato and place a layer at the base of a dish. Then thinly slice onion and place a layer of this over the potato. Add pepper, salt and garlic. Repeat. Keep going until you've reached the top of the dish, then pour on milk and sprinkle with grated cheese. Bake in the oven for about 45 minutes, or until the potato is cooked.