Fish Fillet with Fennel and red capsicum salsa; spaghetti with ham and mushroom; beer batter chips

Ingredients

white fish fillet

Salsa

1 tsp fennel seeds

1/2 cup olive oil

2 tbs dry capers

1 small red capsicum seeded and finely diced

2 tbs balsamic vinegar

Instructions

Salsa

dry-fry the fennel seeds ina frying pan over medium heat for 1 minute or until fragant

remove fennel seeds and heat 1 tbs oil in the same pan over medium heat

while oil is hot (but not smoking), flash fry the capers for 1-2 minutes or until crisp then remove from pan

heat 1 tbs oil and cook the capsicum, stirring for 4-5 minutes or until cooked through

remove and combine with the fennel and fried capers

Verdict
It was a good meal overall but I had problems pan-frying the fish as it tends to stick to the pan... perhaps it is time we invested in a new non-stick frying pan :).