a food stylist's blog

Cooking courses and food tours in SW France

Lemon crumbed fish with a shaved fennel, parsley and capers salad

Serves: 4

This is such a simple way of jazzing up baked fish fillets and is great for a mid week supper, ready in under 20 minutes!

50 ml extra virgin olive oil

2 garlic cloves, crushed

grated zest 2 lemons

75 g day old bread, crusts removed

2 tbs freshly grated Parmesan

2 tsp chopped fresh lemon thyme

4 x 200 g white fish fillets (see below)

salad

1 medium head fennel, trimmed

50 g baby spinach leaves

1l2 bunch fresh flat leaf parsley

2 tbs baby capers, drained

a little extra virgin olive oil

a little fresh lemon juice

salt and pepper

new potatoes, to serve

Preheat the oven to 190c (fan forced 170c). Heat the oil in a frying pan and gently fry the garlic and lemon zest over a low heat for 2-3 minutes until softened. Add the breadcrumbs, stir for 2-3 minutes until coated with oil but not browned and remove from the heat. Stir in the Parmesan and thyme and season to taste.

Heat a drizzle more oil in an oven proof frying pan or skillet and fry the fish fillets for 1 minute, turn over and carefully top with the breadcrumb mixture (don’t worry if some falls into the pan). Transfer to the oven and bake for 8 minutes. Remove from the oven and leave to rest for 5 minutes.

Meanwhile make the salad. Using a mandolin or sharp knife finely shave the fennel into a bowl add the spinach, parsley and capers. Combine a little olive oil and lemon juice and season to taste. Serve the crumbed fish with the salad and some boiled baby new potatoes.

 

 

 

One thought on “Recipe of the week……Fish

  1. customshouse says:

    T
    The salad is a perfect accord with the fish!! Yum!

    Like

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