I love Flathead. My fishmonger prefers to sell it as fillets, but I prefer to cook it whole especially if I am braising it; it is an ugly looking fish, but the bones and head add taste to the braising liquid. Many eaters dislike picking out bones from whole fish, however if the spine is lifted out carefully and kept whole, this does not have to be a big problem.
For two people I used one Flathead (600g -700g) and this recipe can be adapted for fillets; use large sized fillets to prevent breakage.
Other white fleshed, medium flavoured and textured fish suitable for this recipe are: Snapper, Leatherjackets, Whiting and Garfish.
The fish is cooked very simply and al crudo (using all raw ingredients and all in the pan at the same time); it relies on the fish being fresh and the tomatoes being sun ripened and flavourful. Mint is rarely used in Italian cooking but it is often added to Sicilian cuisine.
These quantities are suitable for 1k of fish. If using whole snapper, which is a larger fish, increase the cooking time and add a little more liquid to the pan.