Fish with Fennel

This year we’ve been trying to have fish at least once a week. And I’m loving the chance to explore the world of fish cookery. Fish and fennel is a classic combo and I think my favourite version is this shaved fennel salad which adds lovely crunch and freshness.

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Fish with Fennel

Total Time 15 minutes minutes

Servings 2 people

Ingredients

• 2 tablespoons lemon juice
• 1 bulb bulb fennel (2-3 bulbs baby fennel)
• 2 teaspoons sumac or zest of 1 lemon
• 3 tablespoons plain all-purpose flour or almond meal
• 2 fish fillets
• 1 handful roast pine nuts (optional)

Instructions

• For the salad, combine lemon juice and 2 tablespoons extra virgin olive oil in a bowl. Trim and discard fennel stalks but save some of the leafy fronds. Shave the fennel into super fine slices using a mandolin or sharp knife and a steady hand.
• Toss fennel in the dressing then finely chop the fronds and add them as well.
• Heat a frying pan on a medium high heat. Mix flour / almond meal and sumac or lemon zest in a plastic bag. Add a big pinch of salt. Toss fish in the seasoned flour then shake to remove any excess flour.
• Add a little oil to the pan and cook fish for 2-3 minutes on each side or until golden brown and just cooked through. Best to cook the non-skin side first to avoid curling.
• Divide salad between 2 plates. Top with hot fish and scatter over pine nuts (if using).

Variations

carnivore – this salad works well with pork chops or chicken thigh fillets. It’s optional whether you dust the chicken or pork in flour but it does add a lovely crust.

gluten-free – use GF flour. I like chickpea flour because it’s high in protein and iron but any flour will work. You could also skip the flour but it does add a lovely golden crust to the fish.

vegetarian – serve the shaved fennel salad with these chickpea burgers, zucchini burgers or with pan fried halloumi (no need to dust the cheese with flour).

vegan – serve the salad with cooked lentils or chickpeas and a drizzle of tahini mixed with equal parts of lemon juice and water.

different spice – sumac is a red middle eastern spice that has a lovely fresh lemon flavour. It’s available from spice merchants online. The best subsitute is lemon zest but you could use ground coriander or the Moroccan spice blend ‘ras el hanout’ instead.

different veg – other shaved salads that would work well with fish include zucchini or carrot. Finely chopped snow peas are another option.

nut-free – just skip the pine nuts or replace with a dollop of garlicky mayo or some toasted bread crumbs.

more substantial / carb-lovers – serve with crusty bread and butter, brown rice, quinoa, couscous or easy home made fries, roast spuds or potato crisps out of a packet. Mashed potato is also surprisingly great with fish.

more substantial (low carb) – mayo or almonds.

paleo (grain, legume & dairy-free) – use almond meal instead of flour.

Waste Avoidance Strategy

lemon – will keep for months in a plastic bag in the fridge.

fennel – will keep for a few weeks in a plastic bag in the fridge.

sumac / flour / pine nuts – keep in the pantry.

fish fillets – freeze them.