Red mullet and fennel from Sunshine on a Plate: Simple, Vibrant Cooking to Warm the Heart (page 52) by Shelina Permalloo

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Notes about this recipe

  • mjes on September 29, 2019

    Aaargh! Do you have any idea how hard it is to figure out what Northern Pacific sustainable fish to use instead of a warm water fish you've never eaten? So maybe what I made was "Center-cut black cod fillets and fennel" rather than the red mullet of the original recipe. This recipe produces a fennel slaw with a chili-shallot-lime-fish sauce dressing which is an excellent recipe in its own right. However, break the cod fillets on top, add a crisp crusted rustic bread, a glass of wine and you have a luxurious lunch.

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