Fish Florentine

Fish Florentine

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

The word ‘Florentine’ with food usually means the dish includes English spinach. This dish has no spinach but is a classic way of cooking fish fillets in Florence. Have the fish, seasoned flour and beaten egg all at the ready and the vegetables you plan to serve prepared. Cook the fish at the very last moment. Fish cooks much quicker than many of us realise. An average steak about 2 cm thick cooks in 8 minutes. A thinner fillet will be cooked in 4–5 minutes, depending on thickness.

Ingredients

Quantity Ingredient
750g fish fillets, boned and skinned
plain flour, seasoned with salt and pepper
1 egg, beaten
light olive oil, for frying

Method

  1. Wash the fillets and dry with paper towels. Dip them into the seasoned flour, for a light coating, then in the beaten egg and again in the flour.
  2. Heat a small amount of the oil in a heavy-based frying pan and cook the fish gently for about 3–4 minutes on each side, until golden brown. Drain on paper towels. Serve with steamed potatoes and lemon wedges or tartare sauce
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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