Sunday Jan. 14 -
We were going to make fish with Thai green curry paste, but Holt's stomach was a little uncertain, due to flu. So we made a sort of cena bianca, but with flavor. The tilapia fillets were just sautéed without coating and put on the plates, but then napped with a sauce made of fresh sorrel and parsley from the garden, stirred about in the fish-pan and deglazed with white wine and lime juice. Accompanying was braised thin-sliced fennel, dusted with romano cheese. Tasty, and easy to digest.
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