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Photo of Pan-fried fish with fennel and preserved lemon by WW

Pan-fried fish with fennel and preserved lemon

2
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Steamed baby potatoes and broccolini.TIP: To make cleaning easy and to prevent fish sticking to the pan, cut out a circle of baking paper and use it to line the base of your frying pan. Lightly spray the paper with oil and fry away. VARIATION: Swap fish for skinless salmon fillets.

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