Learn how to cook pan-fried Pollock on braised fennel
Recipe Information
Pan Fried Fish
Cultural Context
Pan fried fish is a beloved dish across many cultures, often featuring in coastal cuisines where fresh fish is abundant. It's a simple yet flavorful preparation that highlights the natural taste of the fish, often enhanced with herbs and spices. In modern kitchens, it has become a quick meal option, appreciated for its crispy texture and ease of preparation, making it a favorite for weeknight dinners.
fish fillets
🥗Healthier: tofu
💰Cheaper: canned fish
Tofu provides a plant-based option, while canned fish is more budget-friendly.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is healthier, while margarine is a cost-effective substitute.
Cut the fennel bulb in half and then into three pieces.
Heat pumice oil in a pot.
Add the Pollock to the pot and cook until golden brown on both sides.
Add butter to the pan to brown slightly for nuttiness.
Deglaze the pan with vermouth and cover with greaseproof paper to steam the fennel in its juices.
In another pan, sweat shallots in oil and a little butter.
Add anchovies to the shallots for seasoning.
Add tomatoes and capers (rinsed) to the mixture.
Cook until the tomatoes start to wilt slightly.
Add nappy sauce (basic Italian tomato sauce) to the mixture.
Finish the sauce with a little butter, seasoning, and olive oil.
Tear basil leaves and add to the sauce for flavor.
Plate the braised fennel, then place the crispy Pollock on top, and pour the sauce over.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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