They only had the one; after I was told the price I understood more clearly why it's so expensive in restaurants! Mind you, it probably would have fed 4 if we'd had starters and more accompaniments. In the end I cooked it according to one of the recipes on the webpage Tony suggested: filleted, scaled (next time I'll know to scale before filleting), then fried skin-side down on moderate heat until the top of the fillet *just* turns from translucent pink to white. This produced a beautifully moist fillet with lovely thick crunchy skin.
Refridgerator pickles Mailcopiesto: neverI can't remember why, but last winter I decided to grow gherkins and cucumbers as this summer's experiment. The 2 (I have a very small garden) cucumber plants (Crystal...
To accompany it I cooked a couple of cloves of garlic in olive oil until just golden, then allowed this to cool while I sliced two roasted red peppers and a generous handful of sun-dried tomatoes very thinly. I added the vegetables to the oil and seasoned the mix with balsamic vinegar, some fresh thyme, and salt. I served the fillets with some of this spread as elegantly as possible down the middle of the fillet, and it was very good -- enough of the fish was left unseasoned to appreciate the lovely flavour (milder than I'd feared; I chose this topping in case it was too strong for our taste), and the tomatoes in particular went well with it.
Next time I'll try a vaguely oriental dipping sauce.
regards sarah
-- Think of it as evolution in action.
