Recipe: Coley with Fennel & Tomato
11 September 2018 at 13:40
This recipe is taken from my forthcoming book “Tomato” which will be published in October and helps to keep that summery feeling throughout September. Tomatoes are of course in season as is fennel. I have chosen Coley as my fish for this dish as it is also very good just now and a good alternative to cod and haddock. It is abundant in Scottish waters so do look out for it. The salad can be made in advance so all you have to do is cook the fish at the last minute. I discovered Gift of Oil olives and balsamic vinegars at the Scone Game fair this year and love the quality and versatility of their products. (Serves 4)
Ingredients
2 fennel bulbs trimmed, keep some of the fronds for garnish
3 cloves garlic, peeled and sliced as thinly as you can
4 tblsp Gift of Oil olive oil (try the lime one)
2 tblsp Gift of Oil aged balsamic vinegar
Sea salt and freshly ground black pepper
500g ripe plum tomatoes
100g black olives
8 fillets of coley
Breadcrumbs
Oil and butter
Method
- Slice the fennel into thin strips.
- Mix the garlic, oil and vinegar and season.
- Mix through the fennel and leave to marinate for 15 minutes.
- Cut the tomatoes into quarters or sixths depending on their size and mix through the fennel and add the olives.
- Season the coley fillets and dip in the breadcrumbs and shallow fry in a little oil and butter, until lightly browned and crisp on both sides.
- Pile the salad onto four plates and place the fish on top.
Recipe by Christopher Trotter
Food photography by Caroline Trotter