One of food’s most perfect marriages is that of fish with lemon. This recipe is simple in terms of execution but certainly not in flavour. Monkfish (rape) works really well with this, but any firm white fish will do such as cod or hake. Enjoy!
Ingredients (serves two)
- 2 medium to large white fish fillets (skin optional)
- One lemon
- 1 garlic clove
- 1 teaspoon of capers
- A pinch each of coarse sea salt and cracked black pepper
- A pinch of dried fennel (optional)
- 1 bottle of dry white wine
- Olive oil for frying
- Pour a glass of wine for yourself.
- In a little olive oil, fry your fish to your personal preference
- Top up your wine
- While the fish is frying, grate the lemon and crush the garlic clove
- Mix the grated lemon rind, the salt and pepper and the crushed garlic to make a paste
- Add the lemon juice
- Add a glass of wine
- Once your fish is cooked, add the wine/lemon/garlic mixture to the pan
- Turn the heat down and let the sauce simmer for a short while, reducing it a little
- Add the capers and dried fennel and leave simmering for another minute or two
- Have more wine
- Serve the fish with your favourite accompaniments, perhaps potatoes or rice
- Drizzle any remaining sauce on top
- Finish the rest of the wine and open another bottle if you like
Spain Buddy tips
- If, like me, you love a fish fillet with crispy skin – then just prepare the sauce in a separate pan and drizzle over when you serve.
- Omit the capers if you wish – they’re not vital… but all other ingredients are
- If you can get wild fennel, serve with a little on top of the fish instead of using the dried fennel. It looks pretty and it tastes great too!
- The sauce itself is seriously versatile. Try it with pan fried salmon fillets, or chicken, or simply drizzled over a leafy salad.
- As a marinade? Marinade some skewered prawns for a few hours then pop them on the barbecue