In a large pan, sauté the finely chopped onions and garlic in olive oil, until translucent. Dice the tomato and add to the pan. Add a handful of finely chopped fresh parsley and thyme leaves. Season with salt and pepper, add a dash of white wine and toss in the mussels. Stir well and cover to steam.
If you haven't cooked fish with fennel yet, hurry up and try it! Just grilled or roasted in the oven - the combination of aniseed flavor of the fennel and fish is great! Here is a recipe, that will help you bring a little Mediterranean flavor in your own kitchen...
5 small trouts 220 - 250 gr. each
1 - 1 1/2 kg potatoes (or spring potatoes)
1 - 2 lemons
50 - 100 gr. butter
salt
How it's made...:
Clean and wash the fish. Peel the potatoes and slice them into halves. In a large pot, bring water to boiling and boil the potatoes for 8-10 min. Meanwhile, place a slice of lemon and a small chunk of butter inside each fish. When the potatoes and the fish are prepared, take a deep baking dish, put butter at the bottom and arrange the fish and potatoes. Sprinkle with salt and pour over them about a cup of water. Cover the dish with foil and bake at 200-250℃ for about 35-40 min. Remove the foil few minutes before taking out the dish to brown the potatoes.
Serve with season salad.
Clean and wash the fish. Season with sea salt, freshly ground black pepper, thyme and lemon grass. Wash the potatoes and slice them into 1/8 inch thin discs. Coat them with olive oil and season with salt and pepper. Add other fresh herbs like thyme, parsley and lovage. Stick a couple of lemon slices in the fish belly and place it over a piece of aluminum foil.
