I bought a very nice fish (don't ask me the name!) in the morning
and made this for dinner!
I used chervil and mint (which were different from the recipe)
but still tasted delicious. Pan fry the seasoned fish fillet (salt and pepper)
on both sides in olive oil;
add a big knob of butter to the pan - add the chopped herbs with
chopped garlic, let it sizzle for 15 seconds and coat the fish
with the herbs and butter for 15 seconds, and serve!
I totally forgot about the grated lemon and juice - but it was still good!
This is my fifth dish from (my chosen book):
pages 146-147 from:
|Hugh Fernley-Whittingstall's River Cottage Every Day|
The group at The Cottage Cooking Club
headed by the lovely leader
We are attempting to cook from both River Cottage Every Day (RCED) for all,
and River Cottage Love Your Leftovers (RCLYL) - optional!
I will do a round up of the dishes I make from Hugh's book on the 28th
of each month, but since I cannot wait that long, I am posting them as I make them!
Currently reading 'What would Mary Berry do? by Claire Sandy
and I sharing this recipe with
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