Pan-Fried Fish with Boiled Fennel & Potatoes by Julius Roberts

Ingredients

• 2 fillets of fish (brill suggested), about 6-8 oz each
• 1 lb new potatoes, halved
• 1 large fennel bulb, trimmed, cored, and sliced into angled pieces
• 4 tbsp olive oil, plus more for cooking fish
• 1/2 lemon
• 2 tbsp fresh parsley, finely chopped
• 1 tsp salt, for boiling water
• 1/2 tsp black pepper, freshly ground
• 2 tbsp mayonnaise, for serving (optional)

Instructions

1. Add the halved new potatoes to a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil over high heat and cook for about 10-12 minutes, until nearly tender.
2. While the potatoes cook, heat 4 tbsp of olive oil in a large skillet over medium-high heat.
3. Add the fish fillets to the hot skillet, presentation side down. Sear for 3-5 minutes until golden brown and crispy.
4. Flip the fish and reduce heat to medium. Continue cooking for another 3-5 minutes, or until cooked through and flakes easily with a fork.
5. When the potatoes are almost tender, add the sliced fennel to the pot with the potatoes. Cook for another 5-7 minutes, until the fennel is tender.
6. Drain the potatoes and fennel. Transfer them to a serving bowl.
7. Add the finely chopped parsley, a generous squeeze of lemon juice, and a very generous amount of olive oil (aim for at least 2-3 tbsp more) to the bowl with the potatoes and fennel.
8. Season with 1/2 tsp black pepper. Gently mix everything together, allowing some of the potatoes to break down slightly and meld with the fennel.
9. Serve the pan-fried fish immediately alongside the dressed fennel and potato mixture. Add a dollop of mayonnaise if desired.