fishcakes

500g fish (coley, salmon or pollock)
3T olive oil
100ml white wine
2 cloves garlic, finely sliced
1 small white onion, finely chopped
1 small handful of torn basil
1 small handful of chopped flatleaf parsley
1 small handful thyme leaves
100g fresh breadcrumbs
Maldon
freshly ground black pepper
flour, for dredging
1 egg, beaten
50g fine dry breadcrumbs
sunflower oil for cooking

Heat olive oil in large frying pan and saute onion and garlic for three minutes. Add the fish, skin side down and cook for a couple of minutes. Turn and cook for another two minutes. Add the white wine, Maldon and freshly ground black pepper and reduce over a medium heat for a couple of minutes. Cover the pan and cook until the fish is done. Set aside to cool. When the fish has cooled, remove the skin and flake the flesh into a bowl with the fresh breadcrumbs and herbs. Mix and shape into rounds, flatten them slightly and dredge in the flour, then in the beaten egg and finally, in the dry breadcrumbs.
Fry in the hot oil and serve once browned with a wedge of lemon or the sauce of your choice. Arrabiata or beurre blanc is very good.