Pan-fried fish with fennel and preserved lemon
3 large, trimmed, thinly sliced
⅓ cup(s), (80ml)
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)
1 x 3 second spray(s)
- 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.
- 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.