June 2011 Recipe

 

White Fish with a Tomato and Fennel Salad

• extra virgin olive oil
• 2 lemons
• sea salt
• freshly ground black pepper
• fish fillets (any type of white fish from the market)
• a handful of fresh marjoram or oregano chopped
• 8 nice plum tomatoes thinly sliced
• 2 bulbs of fennel, trimmed and sliced, keep a few of the green fennel tops
• 2 tablespoons balsamic vinegar
• optional: 1 red chilli, deseeded and finely sliced

1. In a bowl add the sliced tomatoes and fennel. Dress with a little olive oil, lemon juice, marjoram or oregano and salt and pepper. Toss about and set aside.
2. Rub the fillets with olive oil and salt and pepper. Cook the fish any way you would like: grill, pan sear, bake etc… until the fish is cooked through and flaky. Set aside and let rest.
3. Plate the tomatoes and fennel, top with the flaky white fish. Drizzle the dish with the balsamic vinegar, fresh chillies if desired… and a few fennel tops. Enjoy!!