A substantial fish dish, perfect for a cool autumn evening. I used sea bass fillets, but you could use any sustainably sourced white fish. Have the fishmonger remove the skin for you, it makes the whole recipe easier.
am not ready for winter food yet, but I need dishes that are more substantial than what has been on the table over the last few weeks. Time, I suppose, to get the jars of beans down from the cupboard, switch the oven on and get the baking recipes out.
The need for supper in seconds – so welcome on a summer’s evening – is changing to something more thoughtful and a little more time-consuming. Fine by me, time in the kitchen on an autumn afternoon is, to my mind at least, time well spent, and I couldn’t be happier. Warm the oil in a shallow pan, lower in the pieces of fish, not too many at once, and let them fry for a couple of minutes until they are pale gold, then carefully turn them over with a palette knife and lightly brown the other side, too. Lift out and on to a dish. Finely chop the rosemary and tarragon.
Shred the cavolo nero and add to the beans, cover briefly with a lid and continue cooking for 2 minutes until the leaves have softened, then transfer into shallow dishes and serve.There is a bit of work to be done here, lining the tart tins with pastry and making the almond and pistachio filling. The sort of recipe for a wet autumn afternoon. I suggest you use ready-ground pistachios. The frangipane will keep in the fridge for several days.
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