Feb 01 2009
Fab fried fish
Simple but effective.
- Pan-fried panko fish with tomato sauce, fennel salad and leaves
I saw some fennel in the shops the other night and wanted to revisit the fennel and fish combo we had on Christmas Eve. We were in the supermarket getting stuff for tea anyway and so I selected some nice looking haddock fillets.
We did the seasoned flour, egg, panko thang, and then quickly fried these. To accompany the fish I whipped up a lovely tomato sauce, á la ma Mère. On the side, a fennel and lemon juice salad, some normal mixed leaves with toms and olives, and a steaming pile of fragrant rice. It was a rare treat!
Could you pop round and do this on Thursday night?
OK probably not… where is the fennel recipe to be found (ie page number… the index in Express is useless)?
It wasn’t a recipe as such- on the Seafood Pot Page in the Christmas Chapter she suggests serving said seafood pot with a fennel salad. You may recall my sitting on Christmas Eve, googling furiously….as I had done no pre-shopping preparation I went for the simple route, basically just dressing it with olive oil, lemon juice, salt and pepper. Needs a good zingy lemon though, or a touch of white wine vinegar to add a wee kick. The fennel I just sliced as finely as my needing-sharpened knife would allow.
As for popping in to cook on Thursday, I’m afraid we’re off to a Wine Tasting, don’t you know, a charity do for Help the Aged. So I’ll have to pass!