i heart fennel


and this dinner (which uses fennel in the ‘salsa’) = bomb.com…not to mention super easy and quick!

grocery list:
1 tsp whole fennel seeds
1 tbs capers
1 red bell pepper – diced finely
6 oz white fish fillet (per person – we used sea bass)
5 tbs olive oil, separated
2 tbs balsamic
*we served with fingerling potatoes + arugula/spinach salad on the side

1. cook new potatoes (small sized, we used fingerling) in boiling water for 15-20 minutes or until tender.
2. dry-fry your fennel seeds, until they’re aromatic (about 2 minutes) on medium heat. set aside in bowl.
3. add 1 tbs olive oil and flash fry your capers until they’re crispy (about 2-3 minutes). add to bowl w/ fennel.
4. add the bell pepper and more olive oil if needed, cook for 3-4 minutes, or until done. add to fennel + capers.
5. mix 3 tbs olive oil & 2 tbs balsamic together & use as dressing on side salad reserving 1 tbs to add to salsa.
6. season both sides of fish fillets with salt & pepper, generously…heat 2 tbs olive oil until hot (but not smoking) add fish – cook 3 minutes per side (or until done) without moving around in pan to create a nice golden crisp coating.

serve immediately topped with salsa w/ side salad and potatoes.

mmmmmmmm :)

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