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Prep
Difficulty
Easy
Time
Estimate
1 hour
Start with the Fennel Scalloped Potatoes. While they bake, prepare each of the ingredients for the Fig Salad, including the dressing. Assemble the fish for the almandine. Sear the fish right as the Scallop Potatoes are finishing up.
A simple scalloped potato dish is more inspired with a topping of buttery fennel bulb slices. Make this even more magical with a pinch of fennel powder or ground fennel seed. If you have fronds and stems on the fennel, just slice up whatever appears edible and sauté along. A little pinch of the fronds make a nice garnish, too.
Oh the glorious fig. They are summer love. Coming out only at the end of the hottest season, lingering through back to school and disappearing before things really get chilly. When you can get your hands on them, make this salad. The lemon-honey dressing is luscious. The fresh Italian pairings are delightful. But, truly these are just a frame for the ever so glorious fig.
Sliced almonds encrust flakey white fish and are seared until golden. A lightly sweet sauce of almonds takes this dish even further.
Select your fish with the help of the Monterey Bay Aquarium’s Seafood Watch. Some of the best white fish choices right now include: Pacific Cod, Pacific Halibut, US Farmed Tilapia & Catfish. Some other good alternatives include: Turbot (shown in the photo) and Pacific Sole or Flounder.
