Pan-fried Fish with Fen­nel, Caper and Le­mon Cream Sauce

Dish - Everyday Dish - - Mains -

Fish and le­mon are a great match and when fen­nel, capers and cream are added it be­comes sublime! Serve over wedges of crisp cos let­tuce as an al­ter­na­tive to a green veg­etable.

Cut the fish into por­tions and sea­son. Heat the oil and but­ter in a large sauté pan and when the but­ter is siz­zling add the fish. Cook un­til golden and just cooked through. Trans­fer to a plate, cover and keep warm. Don’t wash the pan.

Add the fen­nel to the pan and cook un­til ten­der. Add the gar­lic, capers, le­mon zest and juice and let it bub­ble up for 1 minute. Add the cream, sea­son and sim­mer un­til the sauce has re­duced and thick­ened a lit­tle. Stir in the pars­ley.

To serve: Cut each let­tuce into long wedges and ar­range on plates. Top with the fish and spoon over the sauce. Gar­nish with the re­served fen­nel fronds. Sautéed pota­toes are a lovely ac­com­pa­ni­ment. Serves 4

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