Pan fry the lampuki from both sides with the chopped garlic, always fry presentation side first. Remove lampuki once browned and finish in the oven if needed. Slice the fennel, add little olive oil and toss, add the capers sauté on low heat than add the stock and simmer covered. Add the tomato sauce and simmer for a few more minutes, add the dill and remove from heat. Wash well the potatoes, slice and saute on low with the pancetta.
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