Saturday, December 10, 2011

Black Cod w/Fennel Pollen and Saffron Salt

Friday night the fish turned out so good, I plan to make this again to server to a dinner party.

With a mortar and pestal grind about 1 tsp. of fennel pollen. Add 1/2 teaspoon of saffron salt and 1/4 tsp. of white pepper. Mix well. Sprinkle evenly over two fillets of fish. Bake at 350 for apx. 20 minutes.

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