Pan-fried fish with fennel and preserved lemon
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Tender pan-fried fish with a lemony fennel side
Ingredients
Olive oil
1 tbs
Fennel
3 large, trimmed, thinly sliced
Fish stock
⅓ cup(s), (80ml)
Preserved lemon
1 tbs, finely chopped
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped, plus extra sprigs to serve
Skinless white fish, raw
600 g, (4x150g fillets)
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat the oil in a large saucepan over medium-high heat. Cook the fennel for 5 minutes or until softened. Add the stock and lemon and simmer, covered, for 5 minutes or until tender. Stir in the parsley and season with salt and freshly ground black pepper.
2
Meanwhile, season the fish with salt and freshly ground black pepper. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the fish, turning once, for 8-10 minutes or until cooked to your liking. Top the fish with parsley and serve with the fennel mixture.
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