FILLET OF SCORPION FISH WITH FENNEL
Club Hotel Cala Ratjada
Preparation:
Grill the fillets of fish using a little olive oil.
Peel the potatoes and the carrots and steam with the green beans.
Preperation oh the sauce:
Fry the chopped onion, add a little of the chopped fennel tops and a little of the fennel bulb cut into thin strips. Liquidize and strain. Chop a little more of the fennel tops and add to the sauce.
Leave to cook for a few minutes.Place a fish fillet on each plate, coat with the sauce and decorate with the vegetables.
Ingredients
For 4 people
320 g. of potatoes.
240 g. of green beans.
1 fennel bulb.
Pepper.
150 g. Fillets of large scaled scorpion fish, 150 g. each.
320 g. of carrots.
A few sprigs of fennel tops.
Salt.
Olive oil.
