Haddock In Spanish Salsa Verdi

Ingredients

700 grams Haddock fillet, (1 ½lb)

1/2 teaspoon Fennel seeds

1 tablespoon Plain flour

30 grams Butter, (1oz)

285 ml White wine, (10fl oz)

85 ml Double cream, (3fl oz)

3 tablespoons Fresh flat leaf parsley

3 Anchovy fillets

225 grams Frozen petit pois, (8oz)

5 Cloves garlic, chopped

Preparation

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 sea

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.