Pan-Fried Fish with Fennel, Caper and Lemon Cream Sauce
Photography Aaron McLean.
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.
Serves: 4
INGREDIENTS
800 grams firm white fish
sea salt and freshly ground pepper
1 tablespoon olive oil
good knob of butter
1 fennel bulb, thinly sliced, fronds reserved
2 cloves garlic, crushed
3 tablespoons capers
zest 1 lemon
3 tablespoons lemon juice
½ cup cream
small handful flat-leaf parsley, finely chopped
sea salt and freshly ground pepper
To serve
2 small cos lettuces
METHOD
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.
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