Week 7, session 2
Filleting a round fish was definitely more tricky than a flat fish. It wasn’t a total disaster but I need to practice this one a lot!
The fish was pan fried to get a crispy skin (my favourite) so this bit was ok for me – well practiced.
The salad was made from fennel, orange, watercress and black olives with a dressing of orange juice, olive oil, Dijon mustard, honey and orange zest.
Overall, this was really fresh and light and perfect on one of my 5:2 fast days!
Gemma cooks - 24 weeks of Leith's 