Lemon and fennel add a unique twist to this fish dish
Pan fried white fish with lemon fennel sauce
Preparation time: 10
Cooking time : 10
Calories: Approximately 425 calories per serve
- 4 x 170g thick white fish fillets
- 2 tsp. olive oil
- 250g punnet cherry tomatoes, halved
- 2 Tbsp. butter
- 2 cloves garlic, crushed
- 2 Tbsp. lemon juice
- 1 lemon, quatered
- 1 tsp. fennel seeds
Step 1: Add butter and garlic to a small saucepan over medium heat for approximately 1 minute. Gently stir in lemon juice and fennel seeds and once combined remove from heat and set aside.
Step 2: Preheat a large frying pan or barbecue flat plate on high. Add 1 tsp of olive oil to lightly coat the pan. Add the fish and cook each side for approximately 2 minutes or until cooked through.
Step 3: Meanwhile, in a small saucepan add tsp of olive oil and cherry tomatoes. Stir occasionally for around 5 minutes until tomatoes are starting to shrivel.
Step 4: Place fish on plates and sprinkle cherry tomatoes evenly between each dish. Garnish fish with fennel seeds and lemon garlic butter sauce. Serve with a wedge of lemon on side.