Comments on: School of Fish http://www.lastnightsdinner.net/2007/10/31/school-of-fish/ A peek into our kitchen Wed, 01 Oct 2008 00:13:19 +0000 http://wordpress.org/?v=2.6.1 By: Jennifer Hess http://www.lastnightsdinner.net/2007/10/31/school-of-fish/#comment-1130 Jennifer Hess Fri, 02 Nov 2007 15:41:22 +0000 http://www.lastnightsdinner.net/2007/10/31/school-of-fish/#comment-1130 Give it a shot, Sally - I think the more you use it, the more comfortable you'll get with it. :) Give it a shot, Sally - I think the more you use it, the more comfortable you’ll get with it. :)

]]> By: SallyBR http://www.lastnightsdinner.net/2007/10/31/school-of-fish/#comment-1126 SallyBR Fri, 02 Nov 2007 01:08:11 +0000 http://www.lastnightsdinner.net/2007/10/31/school-of-fish/#comment-1126 THank you so much! Me and my cast iron pan are not always in good terms, but I really should lose my fear and give it a try :-) THank you so much! Me and my cast iron pan are not always in good terms, but I really should lose my fear and give it a try

:-)

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2007/10/31/school-of-fish/#comment-1116 Jennifer Hess Thu, 01 Nov 2007 15:12:13 +0000 http://www.lastnightsdinner.net/2007/10/31/school-of-fish/#comment-1116 Thanks, Sally! When I sear fish fillets for a dish like this, I usually season them on both sides with salt, give them a very light dusting of flour, shake off the excess and place them into the lightly oiled, very hot cast iron skillet skin side down. I let them cook most of the way (probably to 3/4 doneness) on that first side so the skin gets really crispy and so they are less likely to stick to the pan, then flip them and finish them on the flesh side. For this particular dish I cook the fish and tomato-fennel broth separately, then ladle the broth into shallow bowls and place the fish on top. Thanks, Sally! When I sear fish fillets for a dish like this, I usually season them on both sides with salt, give them a very light dusting of flour, shake off the excess and place them into the lightly oiled, very hot cast iron skillet skin side down. I let them cook most of the way (probably to 3/4 doneness) on that first side so the skin gets really crispy and so they are less likely to stick to the pan, then flip them and finish them on the flesh side.

For this particular dish I cook the fish and tomato-fennel broth separately, then ladle the broth into shallow bowls and place the fish on top.

]]> By: SallyBR http://www.lastnightsdinner.net/2007/10/31/school-of-fish/#comment-1115 SallyBR Thu, 01 Nov 2007 11:34:15 +0000 http://www.lastnightsdinner.net/2007/10/31/school-of-fish/#comment-1115 Gorgeous dish, as usual.... :-) we were having a similar kind of meal, except that I had cod with a miso glaze, and made it under the broiler. I had a hard time judging when the fish was done, not sure I'll use the broiler again. I like the way you cook yours - in the previous entry you mentioned using a cast iron pan - do you flip it over and add the fennel tomato broth to the same pan and finish it off on top of the stove? Or do something different? I would love to try it next time - love fennel, love tomato, think it will be heaven with a nice fish! thank you Gorgeous dish, as usual…. :-)

we were having a similar kind of meal, except that I had cod with a miso glaze, and made it under the broiler. I had a hard time judging when the fish was done, not sure I’ll use the broiler again.

I like the way you cook yours - in the previous entry you mentioned using a cast iron pan - do you flip it over and add the fennel tomato broth to the same pan and finish it off on top of the stove? Or do something different?

I would love to try it next time - love fennel, love tomato, think it will be heaven with a nice fish!

thank you

]]> By: Hillary http://www.lastnightsdinner.net/2007/10/31/school-of-fish/#comment-1113 Hillary Wed, 31 Oct 2007 21:54:19 +0000 http://www.lastnightsdinner.net/2007/10/31/school-of-fish/#comment-1113 I don't think fish is served with tomato enough! Yay for your delicious take with this tomato-fennel broth. I don’t think fish is served with tomato enough! Yay for your delicious take with this tomato-fennel broth.

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2007/10/31/school-of-fish/#comment-1112 Jennifer Hess Wed, 31 Oct 2007 17:18:41 +0000 http://www.lastnightsdinner.net/2007/10/31/school-of-fish/#comment-1112 Amy - thank you! Amy - thank you!

]]> By: Amy http://www.lastnightsdinner.net/2007/10/31/school-of-fish/#comment-1109 Amy Wed, 31 Oct 2007 16:36:47 +0000 http://www.lastnightsdinner.net/2007/10/31/school-of-fish/#comment-1109 I really have to try this tomato-fennel broth sometime. It sounds delicious. Beautiful image, too -- I love the dramatic lighting and complementary colors! I really have to try this tomato-fennel broth sometime. It sounds delicious.

Beautiful image, too — I love the dramatic lighting and complementary colors!

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