Savan is a difficult month for a Bengali in a Punjabi household. Tensions run high, the heat is almost unbearable. The best way to appease the bong bahu is to mark the end of the holy month with some fish.
This is a recipe Sachin has been experimenting with for awhile and has finally perfected.
- Pepper Powder – 2 tsp
- Chopped Garlic
- Butter – 2 tbsp
- Refined Flour – 3tbsp
- Sole Fish Fillet – 5 fillets
- Salt – to taste (1 tsp)
- Lemon – 1
- Olive Oil – 2 tbsp
- Rub salt and half pepper on the fillets. Rub some chopped garlic and 1/4 lemon on the fillets. Dust the fillets into the flour and keep aside.
- Heat up a pan and add oil.
- On medium heat place the fillets in the pan and heat for 4-5 mins w/o touching.
- Flip all the pieces and add remaining chopped garlic, butter, salt and pepper.
- In abt a min add 1/2 cup water and lemon juice and cook on higher flame for another 3-5 minutes (till the sauce thickens).
- Pick the fillet pieces from the pan and place on one another horizontally and add the sauce on the top.
- Serve hot !!!
The aroma of freshly crushed pepper with the garlic reminds you of all things divine before you even take that first bite.The fish is crispy on the out side and perfectly flaky on the inside. There is a slight tangyness due to the lemon which cuts through the fat nicely.
Do try out the recipe and let us know how it turned out.