Rockfish filet was thawed and ready - caught and brought from Alaska by the other adult this summer. Breaded pan-fried is the easiest but this time, rather than traditional breading, I went with chickpea flour plus French-fried onions.
Simply rub some chickpea flour and seasoning on the fish, pan cook with a touch of oil, on both sides, till slightly crisp on the outside and cooked through. Top with a sprinkling of French-fried onions and broil in the oven for a few minutes. Drizzle with some mint sauce and serve warm, or serve the sauce on the side.
Mint Sauce: I saved the last of the mint and spring onions in the home garden. Just a handful of mint leaves, plus some green chilies and roasted peanuts come together with a splash of apple cider vinegar and lemon juice, salt to taste, for this minty sauce.