Category Archives: Main Course Fish

Sweet and Spicy Cod with Kale Cake

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151209 Sweet and Spic Cod with Kale Cake-9424
Kale is a wonderful, nutritious and tasty vegetable. If you can’t find kale, spinach is a good substitute. The combination with this cod makes for a tasty, light and healthy dinner.

Serves 6

6 pieces cod loins, about 120-150 g each

Dressing:
1 red chili, finely chopped, seeds removed
½ lemon, juice and zest
1 lime, juice and zest
2 tbsp soy sauce
1 tsp chili flakes
1 tsp rice vinegar
1-2 tbsp mango chutney
1 tbsp olive oil

Kale Cake:
500 g frozen Kale, chopped
4 eggs, beaten
150 g feta cheese, crumbled
100 ml crème fraiche
1 red onion, chopped
A few drops of Tabasco
Salt and pepper
Olive oil

Oven 200C

  1. Combine the ingredients for the dressing. Pour over the fish and marinate for at least 30 minutes.
  2. Thaw the kale and squeeze out excess liquid.
  3. Mix eggs, crème fraiche and feta cheese. Add the kale and onion. Season. Pour into a greased ovenproof casserole. Bake for 30 minutes.
  4. Place the fish in the oven for about 20 minutes.

Zander with Serrano Wrapping and Portobello Mushrooms with Spinach

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151202 Zander with Serrano Wrapping sida-9408
If you can’t find Zander, any white, firm fish fillet can be used. Sometimes I add a few drops of sherry to the mushrooms but it is not necessary, Portobello mushrooms are so full of flavour on their own.

Serves 4
500 g Zander fillets, skin and bones removed
4 slices Serrano ham
2-3 tbsp butter

2 tbsp olive oil
1 garlic clove, crushed
0.25 g saffron strands
150 g Cherry tomatoes, red and yellow, halved
Spring onions, green part only, finely sliced
100 ml white wine
½ cube chicken stock
Salt and pepper
1 tbsp butter

Basil, shredded, for decorations

100g fresh spinach leaves
300g Portobello mushrooms, sliced
Butter

Rice, cooked according to package instructions

  1. Cut the fish into 4 portions, wrap the ham around it. Fry in butter on medium heat for a few minutes per side.
  2. Melt the saffron in a frying pan and sauté with the garlic in some olive oil. Add the tomatoes and spring onions. Then add the wine, stock, salt and pepper. Simmer for a few minutes.
  3. Take off heat and stir in the butter.
  4. Fry the mushrooms and the spinach in separate pans
  5. Arrange the mushrooms and spinach on the plate. Fill a ring mold with rice. Add the fish on top and spoon the tomato sauce on top. Finish by decorating with basil.

Cod Curry with Cashews

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151111 fish curry-9191

 

This is a great dish to serve on a Friday night when you don’t have a lot of time to cook. The curry can be prepared in advance (a day ahead) and only the fish added at the finishing stage.

 

Serves 4

 

500 g Cod Loins, cut into chunks (I would do 12 pieces, allowing for 3 per person)
2 tbsp cooking oil
1 onion, thinly sliced
1 small fennel, thinly sliced
1 red pepper, thinly sliced
400g chopped tomatoes
100 ml single cream
100 ml coconut milk
2 tsp red curry paste
1 tbsp honey
1 broccoli, cut into small florets
Salt and pepper
Fresh coriander leaves for decoration
200 ml cashews
1/2 tbsp ground cumin
Salt from a salt mill
200 ml Greek yoghurt

  1. Sauté the onion, when soft add the fennel and the pepper and gently sauté another few minutes.
  2. Add the tomatoes, the cream+milk, the curry paste and honey and let simmer a few minutes.
  3. Add the broccoli. Simmer another 5 minutes.
  4. Season with salt and pepper
  5. Add the fish, simmer until done (6-7 minutes depending on the size of your chunks)
  6. Dry roast the cashews in a pan. Add the cumin and salt towards the end.
  7. Serve with the coriander and cashews sprinkled on top and the Greek yoghurt spooned over.

Marinated Monkfish, Caramelized Leek, Crushed Cauliflower, Roasted Parsnips Crisps, Mushrooms with a hint of garlic and Creamy Fennel Puree

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151028 -0935

 

Inspired by the beautiful autumn colours, I created this meal which will take a bit of time in the kitchen but is not so complicated to make. The amazing flavours of the ingredients are brought out by the sweetness of the orange and the saltiness of both the chorizo and the cheese.

Serves 4

Monkfish:
600g monkfish fillets
Juice from 1 orange
Salt and pepper
1 tbsp Olive oil

Caramelized Leek:
2 leeks, finely chopped
2 large shallots, finely chopped
100 g chorizo, cut into small pieces
Juice from 1 orange
½ tbsp olive oil
Salt and pepper

Crushed Cauliflower:
2 medium size heads, stalks discarded, flowers separated
Salt
3 tbsp olive oil
150g Parmesan cheese, grated

Roasted Parsnip Crisps:
3 parsnips
Salt and pepper
Olive oil

Mushrooms:
500g closed cup mushrooms, thinly sliced

Olive oil to fry in
1 small garlic clove, crushed
2 tbsp olive oil

Fennel Puree:
5 fennel bulbs, cut into small pieces
Salt and pepper
Juice from 1 lemon
3-4 tbsp Greek youghurt

Monkfish:

  1. Cut the monkfish into serving portions
  2. Marinate the fish in the orange juice, oil and salt/pepper in the fridge for at least 30 minutes.
  3. Oven at 200C
  4. Place the monkfish and the marinade in an ovenproof dish.
  5. Bake for about 20 minutes, baste often with the liquid.
  6. When done, cover and let rest for 5 minutes before serving.

Caramelized leeks:

  1. Sauté the shallots and leeks in olive oil until soft. Add the chorizo and sauté another few minutes.
  2. Add the orange juice and let simmer for 15-20 minutes.
  3. Season with salt and pepper.

Crushed Cauliflower:

  1. Oven at 200C
  2. Place the cauliflower pieces on oven tray and sprinkle with a bit of salt and some olive oil.
  3. Roast in the oven until soft and slightly coloured. About 30 minutes.
  4. Leave on oven tray and crush with potato masher. This can be prepared in advance.
  5. Before serving, roast in 200C another 10 minutes. Mix with the Parmesan cheese, stir until melted and serve.

Parsnips:

  1. Slice very thinly on a mandolin, sprinkle with salt and a little bit of olive oil.
  2. Roast in oven in a thin layer for 15 min (200C)

Mushrooms:

  1. Sauté the mushroom until done and all liquid has evaporated.
  2. Add the crushed garlic to 2 tbsp olive oil and add to the pan. Fry for a few more minutes.

Fennel Puree:

  1. Oven at 200C
  2. Roast small pieces of fennel in oven until soft.
  3. Puree with handheld mixer.
  4. Add the lemon juice
  5. Season with salt and pepper.
  6. Lastly, for a creamier texture, add the yoghurt.

Seafood Saffron Casserole

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151014 Seafood Saffron Casserole-9008

Light and delicious, quick to make and can partly be prepared in advance. The perfect Friday dinner party menu when you don’t have a lot of time to spend in the kitchen.

Serves 4

500 g sea bass fillets or other white, firm fish (such as cod)

150 g large, peeled shrimp
200 g mussels, no shell (optional)

1 leek, thinly sliced
2 celery stalks, sliced
2 carrots, sliced
2-4 tbsp olive oil
 
400g chopped tomatoes
150 ml white wine
1 cube fish stock
0,4 g saffron (to release the full flavour, add the strands to the wine 30 minutes before cooking)
Salt and pepper

Parsley, chopped
 

  1. Sauté the vegetables in a large, deep pan.
  2. Add the tomatoes, wine, fish stock and saffron.
  3. Simmer for 15 minutes.
  4. Add the fish
  5. Simmer another 10 minutes (until the fish is done)
  6. Add the shrimp and mussels, re-heat but do not boil.
  7. Serve with parsley on top.

Spicy Cod in a Vegetable Garden

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Spicy Cod in a Vegetable Garden-8873

Marinated, Spiced Cod with Cauliflower Quenelle, Steamed vegetables with Basil Sauce and Broccoli Puree. A delicious, easy and light dish that is very fun to arrange on the plate and serve.

Serves 4
Marinated Spiced Cod:
450g cod fillets, skinned and boned and sliced into serving portions

Marinade:
25 ml fresh lemon juice
2 tbsp olive oil
Finely chopped parsley and coriander, about 100 ml
A pinch of salt
A pinch of ground paprika
A pinch of chili powder

Flaked almonds
Thinly sliced lime

Basil Sauce:
5 g parsley
20 g basil
1 tbsp Dijon mustard
1 tbsp rice vinegar
50 g walnuts
1 garlic clove

150 ml olive oil

Cauliflower Quenelle:
One large head of cauliflower, stems and leaves removed, cut into smaller pieces
60g Parmesan cheese, grated
Salt and pepper

Broccoli Puree:
1 medium size heads of broccoli (about 200g) cut into florets
Salt
50 ml single cream
Salt and pepper
2 tbsp lemon juice
Pinch of nutmeg
1tbsp butter

Vegetables in Napkin Ring:
1 carrot, cut into long strips
1 parsnip, cut into long strips
4 thin, miniature asparagus
1 courgette, cut into long strips
1 small cucumber

  1. Combine all ingredients for the marinade and pour over the fish, refrigerate for a few hours. In order for the marinade to better penetrate, make a few cuts into the fish.
  2. Heat oven to 200C. Place the fish in an ovenproof dish. Season with salt and place the lime slices on top. Sprinkle with flaked almonds. Baked in oven for about 20 minutes.
  3. Place all ingredients for the basil sauce, except the oil, in a blender and process until smooth. While processing, slowly add the oil. Set aside.
  4. Boil the cauliflower in salted water until soft. Drain well (if too much water remains you will have to add more cheese to be able to form the shapes of quenelles). Using a hand held blender, puree the cauliflower in the pan. Add some Parmesan cheese, mix well and season with salt and pepper.
  5. Boil the broccoli florets in salted water. When soft, process into puree with blender. Add some cream, salt, pepper, lemon juice and nut meg and process futher. Lastly add the butter.
  6. Make sure the carrot, parsnip, asparagus and courgette are about the same length. Steam (or microwave) the vegetables until soft but still crunchy (the carrot and parsnip a bit longer than the other). Cut thick slices from the cucumber and remove some of the inside as to create a vegetable napkin holder.

Assembly:

  1. Place a spoonful of sauce on a plate.
  2. Prepare the vegetable napkins by placing the cooked vegetable strips inside the cucumber ring and add to the plate.
  3. Spoon the broccoli puree into a piping bottle/bag. Garnish the plate with some long piped lines and place a slice of fish on top.
  4. Using two spoons, create quenelle shapes from the cauliflower mix.

Vegetable Medley with Marinated Baked Salmon

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09 Baked Salmon with Vegetable Medley DSC_8355

A light and beautiful dish. Use any vegetables that you can turn into spaghetti strands.

1 kilo fresh salmon, skinned and boned, cut into pieces

Marinade:
100 ml gluten free soy sauce
1 garlic clove, crushed
2 tbsp honey
2 tbsp fresh ginger, finely grated

2 large carrots
3 large parsnips
1 zucchini

oil to sauté in
Salt and pepper

 

  1. Combine the marinade, place salmon pieces in a plastic freezer bag, pour the marinade on top. Refrigerate 1 hour.
  2. Heat oven to 150 C. Remove the Salmon pieces from the marinade and bake for 10-15 minutes.
  3. Using a spiralizer/spiral slicer, create spaghetti like noodles out of the vegetables.
  4. Sauté the spaghetti in the oil. To remove excess oil, place for a moment on paper towels.
  5. Season

Chilli Crab Cakes

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Chilli Crab Cakes
These crab cakes are great on their own or you may want to add a chilli sauce. In that case I would recommend my home made version, more flavours that the bottled kind and less sweet.

Serve as part of a dinner with:
Starter – Fresh and Fruity Vegetable Starter
Main course – Together with Rosemary Courgette Spaghetti and Home made Chilli Sauce
Dessert – Sweet and Sour Sauce with Strawberries and Vanilla Bean Ice Cream

Serves 4

2 eggs, whisked
75 ml Quinoa flakes
1 tbsp psyllium husk

500 g crabmeat
Fresh coriander, chopped
½ stalk of lemongrass, chopped
½ medium sized red onion, chopped
½ lime, zest
1 red chilli fruit, chopped
1 tbsp fish sauce
1 tsp sesame oil

Chilli flakes, salt and pepper
Rapeseed or olive oil to fry

  1. Combine eggs, quinoa and psyllium husk, set aside for 10 minutes.
  2. Combine remaining ingredients in a bowl and mix well. Season with salt and pepper.
  3. Add the egg mixture to the crab mixture and form small patties/crab cakes.
  4. Heat some oil in a pan and fry the cakes until golden on both sides turning one time only.

Serve on top of spinach leaves with a sprinkle of chilli flakes on top

Poached Sea Trout with Champagne Sauce and Quinoa with Herbs and Semi-Dried Tomatoes

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photo

Fairly straight forward but still with complex tastes. Make sure not to boil the fish, the liquid should be just below boiling point.

Serves 6

750 ml dry white wine
2 sticks celery, finely sliced
1 small bulb fennel, trimmed and finely sliced
1 tsp black peppercorns
2 lemons, finely sliced, pips removed
1 bunch tarragon, 12 leaves finely chopped and remaining leaves stripped
1 tbsp salted capers, rinsed
1 kg side of sea trout, skin-on and pin-boned

1 egg yolk
1 tsp white wine vinegar
1 tbsp lemon juice
250 ml sunflower oil
1 tsp Dijon mustard
white pepper
80 ml champagne

6 plum tomatoes, quartered
olive oil
300 ml quinoa
70 g pumpkin seeds, roasted
40 g flaked almonds, roasted
large handful mint, finely chopped
large handful basil, finely chopped

1. Preheat the oven to 150 degrees, and line a baking tray with greaseproof paper. Place tomatoes on the tray, season and sprinkle with some oil. Roast for 2 hours, or until semi-dried and just starting to brown around the edges.
2. Boil quinoa according to instructions on the package. Set aside until needed.
3. Prepare the poaching liquid: Pour the wine and 2.5 litres water into a large roasting tin, then add the celery, fennel, peppercorns, lemon slices, whole tarragon leaves and capers. Bring to the boil, then reduce the heat and simmer for 10-15 minutes.
4. Add the fish (skin-side down) to the poaching liquid, and simmer for 5 minutes, spooning the liquid over the fish now and then. Turn off the heat and leave the fish in the liquid for a further 10 minutes.
5. Make the sauce by placing egg yolk, vinegar, lemon juice and a pinch of salt in the bowl of a food processor. Mix on high speed, adding the oil in a thin stream. You should end up with a thick glossy mayonnaise. Add the mustard, some white pepper and the finely chopped tarragon leaves and mix. Pour in the champagne and mix.
6. Mix quinoa with chopped mint and basil, pumpkin seeds, almonds and the semi-dried tomatoes. Season well and mix to combine.
7. To serve, carefully remove the poached fish using two spatulas and place on a serving platter. Scatter chopped thyme over the fish and grind over some pepper. Serve together with the sauce and the quinoa.

Spicy Plum Chutney

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A great condiment on the BBQ! A pinch of added sugar will bring out the flavour (but, personally, I seldom cook with sugar).

Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Nutty Guacamole Pie, Cognac BBQ Marinade, Marinated Tofu and Berry Crumble Yogurt.

2 onions, sliced
300 g red plums, stones removed and quartered
2 medium sized courgettes, sliced
1 red chilli, finely chopped
1 garlic clove, crushed
1 tbsp flat leaf parsley, shredded
Salt and black pepper

1-2 tbsp olive oil to sauté in

Sauté onions, plums and courgettes. When soft, add remaining ingredients and let simmer in sauté pan 7-8 minutes or until until everything is soft and the flavours well blended. Serve hot or cold.

Miso Marinated Black Cod with Pickled Ginger, Red Rice and Vegetables

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black cod

Black cod is a soft and fatty fish, without the strong taste of fat fish like tuna or mackerel. This recipe is inspired by a dish from Nobu restaurant. The sharpness of the miso and sweetness of the mirin work perfectly to cut the fish’s fattiness. Remember that preparation starts 3 days in advance!

Serve as part of a menu with:
– Starter: Pan-fried goat’s cheese
– Dessert: Rosemary panna cotta

Serves 4 people

4 x 150 g skinless, boneless black cod fillets
3 tbsp mirin
3 tbsp sake
120 ml white miso paste
80 ml caster sugar
vegetable oil for frying

3 cm fresh ginger, peeled and sliced thinly using a mandolin
50 ml rice vinegar
50 ml caster sugar
a pinch of salt

300 ml red camargue and wild rice
1 tbsp unsalted butter
2 baby pak choi, washed and halved lengthways
sesame oil for frying
100 ml soy beans

1. In a small pan, bring the miring and sake to the boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Let cool, then add to the fish, making sure to coat both sides of the fillets. Refrigerate for 2-3 days.
2. Mix rice vinegar and sugar in a pan and bring to the boil to dissolve the sugar. Take aside, add salt and ginger. Let cool, then seal and refrigerate for minimum 2 hours to develop the flavour (this can be prepared a day ahead).
3. Boil the rice according to instructions. Once cooked, discard remaining liquid and add butter. Add the rice to a small cup and push down the rice to make it more compact. Keep warm until serving.
4. Boil the soy beans for 3 minutes. Refresh in cold water, then peel off the skin.
5. Preheat the oven to 200 degrees. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes, on each side. Transfer the fish to the oven and roast for 5 minutes, until the fish is flaky.
6. Put the remaining marinade into a saucepan and bring to the boil. Simmer for 5 minutes, then take aside and keep warm.
7. Fry the pak choi in sesame oil in high heat for 2 minutes. Season with salt.
8. To plate, carefully turn over the cup with the rice onto the plate and remove the cup. Add the fish, vegetables and sauce. Decorate with some pickled ginger.

Seafood Quinotto

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Seafood quinotti

A wonderful alternative to risotto. This dish is creamy, yet light. I prefer using the white quinoa since, although colourful and beautiful, the black and red versions can be perceived as a bit hard in texture.

 

Serve as part of a menu with
Starter: Avocado Gazpacho
Dessert: Duo Choco Mousse with Cassis Syrup

Serves 4

200 ml Quinoa
400 ml chicken broth
1 banana shallot, finely diced
100 g pancetta, diced
1 garlic clove, crushed
0,5 g saffron
250 g mushroom, sliced
200 ml white wine
100 ml cream
30 g parmesan cheese, grated
cooked crayfish tails, shrimp, clams or other seafood
Black pepper

  1. Boil the quinoa (in chicken broth) according to the instructions on the package. Set aside.
  2. Sauté the onion over medium heat, then add the pancetta and sauté another couple of minutes. Add the garlic and saffron and then the mushrooms. Cook until most of the water (from the mushrooms) have evaporated, about 5-6 minutes.
  3. Pour the wine into the mixture and cook for a few minutes. Then add the cream and let simmer for another few minutes.
  4. Add the cooked quinoa and reheat while stirring.
  5. Add the parmesan cheese and gently fold in the seafood, saving a few pieces for the garnish. Carefully stir for a few minutes to heat through.
  6. Serve on individual plates (in ring molds) and add a few pieces of seafood on top. Finish by sprinkling some black pepper over the dish.

Seared Salmon with Piperade Basquaise and Cheddar-Quinoa

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photo 1

This dish is simple but oh so tasty. A perfectly cooked fish with the sweet, slow-cooked vegetables is hard to beat. Feel free to prepare the Piperade Basquaise a day in advance and simply reheat it on the day before serving.

Serve as part of a menu with:
-Starter: Mint Lemonade Drink
-Dessert: Vanilla-Crème Fraiche with Balsamico and Berries

Serves 4

4 x 150 g salmon filet, skin on

For the Piperade Basquaise:
2 red capsicum (bell pepper)
2 yellow capsicum (bell pepper)
4 tomatoes, blanched and peeled
olive oil
4 brown onions, peeled, halved and finely sliced
4 garlic cloves, finely chopped
8 thyme sprigs, levees picked
sea salt and pepper

150 ml quinoa
300 ml vegetable broth
50 ml grated cheddar cheese
salt and pepper

1. For the Piperade Basquaise: Peel the capsicum with a peeler. Thinly slice each capsicum, removing the white ribs from the inside. Cut the tomatoes into quarters, then remove the seeds and inner core and thinly slice the flesh. Fry onion, garlic and thyme (keeping some of the leaves for decoration) in oil in a pan with a pinch of sea salt to help the onions to soften. Cook for about 30 minutes, stirring regularly to avoid giving colour to the onion. Add the capsicum and cook for another 20-30 minutes, until very soft. Now add the tomato and cook for another 10 minutes. Season with salt and pepper.
2. Mix quinoa with the vegetable broth and let boil according to instructions on the package. Once ready, remove from heat and add the cheese. Mix well, and season with salt and pepper if needed.
3. For the salmon: Pre-heat oven to 180 degrees. Season the fish on both sides with salt and pepper and fry in oil in a pan with the skin-side down until it has a nice colour. Transfer to the oven for another 4-5 minutes.
4. For the plating, use a ring mold to assemble the quinoa at the bottom, followed by the Piperade Basquaise. Carefully remove the ring mold and place the fish as illustrated in the picture, with the skin-side up. Decorate with fresh thyme leaves and sprinkle some sea salt over the fish.

Asian Monkfish with Bomba Rice and Asparagus

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This light dish can be prepared in advance and is an absolute favourite of mine. On the day of the dinner, all you need to do is to put it in the oven when the guests arrives. It goes well with the richer Cheese Ball starter and the Cool Creamy Strawberry dessert.

0306 asian monkfish _DSC0856

Serves 4
600 g skinned and boned monkfish fillets, cut into pieces of equal size.

Marinade:
1 cm grated root ginger
½ large green chilli, deseeded and finely chopped
1 garlic clove, finely chopped
Grated rind from ½ lime
Juice from 1 lime
3 tablespoons light soy sauce
1 stalk lemongrass, chopped

Bomba Rice (a Spanish rice that will absorb much more liquid than other rice. Becomes very tasty and moist)
Vegetable broth, 3 times the amount of the rice
Asparagus

1. Mix the marinade ingredients together for in a bowl. Can be done the day before.
2. Pour over fish. Marinate for 30 minutes.
3. Oven 200 C until done, about 25 minutes
4. Cook the Bomba rice in 3 times the amount of vegetable broth
5. Cook the asparagus in salted, boiling water for 3 minutes, dip in ice water to retain the green colour

Baked Fillet of Hake with Gremolata

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2005 Baked Fillet of Hake -7151

A fabulous fish dish that will suit most people. The recipe comes from a popular Swedish fish restaurant. The sauce can be used in other dishes as well. Be generous with the sauce because your guests will ask for more!

Serve after a starter of Green Pea Soup and with a sweet ending of Roasted Fruit with White Chocolate.

This dish requires quite a bit of time in the kitchen, but is well worth it. The sauce and the potato mix can be prepared in advanced and then reheated.

If you can’t find hake, cod loins or another thick fish fillet to your liking works just as well. (Actually, for this illustration, I didn’t find hake but used cod instead).

 

Serves 6

1,2 kilo fillet of hake, with skin
Salt
2 tbsp butter

Sauce:
4 echalion shallots (“banana shallots”)
2 tbsp butter
500 ml fish broth
300 ml white wine
50 ml white wine vinegar
300 ml double cream
10 parsley stalks, crushed
½ lemon, zest and juice
2 tbsp butter

Vegetable mix:

2 large baking potatoes
1 large fennel
150 g black olives, pitted
100 g sundried tomatoes (in oil)
2 tbsp butter
Salt

Gremolata:

1 lemon
4 garlic cloves
Flat leaf parsley
1 tbsp butter

Sauce (this part may be prepared in advance and later heated. If so, keep refrigerated covered by cling film):

  1. Finely chop the shallots. In a saucepan, sauté until translucent, do not brown.
  2. Add the broth, wine and vinegar. Let boil over high heat until it has reduced to about half in volume.
  3. Add the cream, parsley stalks, lemon peel and juice. Reduce to half by boiling.
  4. Strain the sauce into small pan and leave off heat. Add a little butter (will thicken the sauce a bit more) and maybe salt and pepper.

Vegetable mix:

  1. Peel potatoes and cut in small cubes. Rinse with cold water (removes some starch before frying).
  2. Cut fennel in small cubes (same size as the potato).
  3. Halve the olives.
  4. Drain the tomatoes and cut in pieces.
  5. Over medium heat, brown the potato in butter. Add fennel and sauté for a few more minutes. Add olives and tomatoes.
  6. Set aside. Will be re-heated later.

Gremolata:

  1. With a potato peeler, peel the lemon thinly (take care not to include too much of the white part as this is bitter). Slice the peel very thinly to form long “threads”.
  2. Shred the parsley leaves.
  3. Cut the garlic cloves in thin slices and sauté in butter until golden.
  4. Mix the lemon peel, parsley and garlic together.

 

Fish:

  1. Oven on 125C
  2. Sprinkle the fish with salt.
  3. Place the fish in melted butter in hot pan with skin side down. Fry until the skin is golden brown. Do not turn.
  4. On a greased oven proof dish, spread ½ of the gremolata to cover an equal area to the fish. Place the fish on top, skin side up this time, and place the dish in the oven until done (about 25-30 minutes).

 

Finishing:

  1. Heat the vegetable mix.
  2. Heat the sauce; whisk to give it a bit of a foam.
  3. To serve, spoon the vegetable mixture around the fish. Pour a little bit of the sauce around the mix, serve the remaining sauce on the side and the 1/2 gremolata on top.