Lenten Recipes: Pescado Al Fresco

One of my favorite dishes to order at Bigby's Restaurant is their Pescado Al Fresco (which means fresh fish). It's a fillet of fish, pan fried, served with pesto and onion jus, then topped with crispy potato strings.

I made my own version by mixing the crushed potato crisps in the flour for dredging, deep fried and served with rustic salsa mix of chopped garlic, tomato, basil and olive oil. Simple Onion Jus is made from onions and chicken stock. It's quick and easy to make.

You can make big batches of the salsa and store in jars in the fridge. This also great with baguettes too.


Cooking Time: 30 minutes
Serves 4

Ingredients

• 1/2 cup crushed potato crisps
• 1 cup flour
• Salt and white pepper
• 1/2 kilo cream dory fillets
• Oil for deep frying
• 2 cloves of chopped roasted garlic
• Handful of chopped basil leaves
• 2-3 tomatoes chopped
• 1/4 cup olive oil
• Salt to taste

Mix the crushed potato crisps and flour. Season the fillets with salt and pepper and dredge in flour mixture.

 Deep fry until done and drain in paper towels. Set aside in a medium deep dish.

Onion Jus Recipe:

Sweat 1/4 cup of chopped white onions in 1 tbsp. olive oil. 

Add 1 1/4 cup of chicken stock and season with salt or you may use 1 1/2 cup water and 1 tsp. chicken powder (not chicken cube)

Mix the garlic, basil, tomatoes in olive oil. Season with salt to taste. 

Spoon some of this mixture on top of the fillets and pour the onion jus on the sides. Serve hot.