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.

pan-fried fish with butter & caper sauce

I made this simple fish meal when the fish stall at my local farmers' market was selling off dover sole for £1.50 a piece.

2 whole, cleaned pan-size dover sole, flat fish or fish fillets
plain flour
smoked paprika
Maldon
cream

~butter & capers~
1 small shallot, finely chopped
4T wine vinegar
50g cold butter, cut into small pieces
handful of capers, rinsed (whole or chopped - as desired)

Mix the smoked paprika - 1T or to taste - with 1/2-1c flour and the Maldon on a plate. Dredge the fish in the flour mixture until finely coated. Shake off excess and coat in cream - single or double - then return to the flour and coat again. Place in a moderate buttered (ideally use good-quality rapeseed oil for an incredible colour) pan until cooked on each side (should be slightly browned and just cooked through).

Meanwhile, put the shallot and vinegar into a small pot and simmer until reduced to 1T liquid. Gradually whisk in the butter until the sauce is reasonably thick. Add the capers.

Serve the fish with the sauce on top or on the side, a juicy lemon wedge and simple leaf salad.