Last night I ended up serving the fish pie (which turned out very nicely, especially along side a few gin and tonics) with a witlof, necterine and chevre salad. Lightly dressed with extra virgin olive oil and a squeeze of lime.
This evening, I rubbed spices all over the perch, pan fried it and served it along side blanched asparagus and gai larn (I couldn't decide, so I went for both) with a generous squeeze of lemon.
Simple. Fresh.
I need some beers.
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