INGREDIENTS

INSTRUCTIONS

In a saucepan over a medium heat, fry your garlic in the butter and
oil until golden. Add the fennel seeds and give a stir and then add
two thirds of your chopped parsley. Fry it until it all goes a  darker,
translucent green, stirring all the time. Take off the heat  and add
the anchovies, stirring and mashing them into the oil. Now  over a low
heat stir in your flour and cook for 1 minute (as if  you're making a
white sauce) and add the small peas. Add the cream to  the sauce and
season with salt and pepper. The peas will finish off  cooking when the
fish is cooked with the sauce.  In a 30cm (12inch) frying pan, heat up
enough oil to just cover the  bottom of the pan. When the oil is hot
carefully add your 4 pieces of  fish, one at a time, skin side up. Fry
them for 2 minutes before  carefully turning them with a spatula and
cooking them for a further  2 minutes on the skin side. Now add the
sauce to the pan, and gently  simmer for a further 2 minutes. Sprinkle
on the remaining parsley  before serving. This is delicious served with
a watercress salad and  some mashed potato.  Converted by MC_Buster.
Per serving: 1068 Calories (kcal); 31g Total Fat; (32% calories from
fat); 137g Protein; 8g Carbohydrate; 475mg Cholesterol; 1182mg Sodium
Food Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 1 Vegetable; 0
Fruit; 5 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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