Lingcod Fish Encrusted with Mint, Fennel, and Lemon

Fresh mint and fennel from the garden is hard to resist. Being perennials, they come up before the weather warms up for planting basil and lemon grass.

Mix some salt and black pepper with softened butter and rub the fish with it. Dip in flour, dust off excess, and press into Panko seasoned breadcrumbs one one side. For the other side simply place an overlapping layer of fresh mint leaves, then press some breading on top.

Heat oil in a cast iron skillet, place the mint side down and sear the fish, leaving it undisturbed till the coating sets. Then, flip over and cook till the other side is set. Then, move the skillet to a 375°F oven and finish cooking. Remove the fish and set it on the serving plate to rest while the sauce comes together.

Lemon Butter Mint Sauce: Melt some butter in the same pan, squeeze some fresh lemon juice, add some mint and fennel leaves, simmer gently. Spoon over fish before serving.

Spring onions from the garden are another treat, they make a fantastic garnish, which I can't seem to resist.