maltatoday | SUNDAY • 19 JUNE 2022
8
FOOD
Meagre fillet
fried in butter,
marjoram and
lemon
This recipe works well with any fish fillet.
Michael Diacono pan fries his fish in butter,
marjoram and lemon and adds fish stock to
make a rich sauce.
Thursdays at 6:30pm
on TVM
gourmettoday.recipes
Facebook
@gourmetchallenge
Ingredients
• Olive oil
• Knob butter
• 1 fillet meagre (gurbell)
• Polenta
• Handful marjoram
• ½ lemon, juice only
• ½ cup fish stock
• Salt and pepper
INGREDIENTS
METHOD
1. Heat the butter and olive oil in a pan.
2. Dredge the fish fillet through the polenta and fry
in the hot butter for a few mins on each side.
3. Season with salt and pepper, add the marjoram
and the lemon juice.
4. Add the fish stock and allow to simmer until the
sauce is reduced.
5. Add some more butter and allow to melt until the
sauce thickens.
6. Serve the fish fillets with some of the sauce from
the pan, a few leaves of marjoram and a lemon
wedge.
This recipe first appeared on
Gourmet Today TV, aired on TVM
on 2 October, 2015.
