marinated fish fillets with lavender and olive oil vinaigrette serves 4 1½ pounds fish fillet (e.g. cod, halibut) ¼ tsp each fennel seeds, black peppercorns and coriander seeds freshly ground 2 garlic cloves 4 scallions 3 tomatoes 5 tablespoons olive oil 1 cup white wine 2 tablespoons white wine vinegar ½ tsp each fresh chopped rosemary and thyme 4-5 lavender flowers or leaves salt 1 tablespoon lemon juice, zest of ½ a lemon 2 tablespoons flat leafed parsley, finely chopped 1. Rinse and dry the fillets. Cut scallions in rings. Skin and dice the tomatoes. 2. Dry roast the spices in a frying pan. Add 2 tablespoons olive oil and then sauté garlic and scallion in the oil-spice mixture. Add the tomatoes and cook for another 5 minutes. 3. Add wine, vinegar, rosemary, thyme and vinegar and bring to a boil. Season with salt and then add the fillets. Simmer the fillets over low heat for about 10 minutes. Baste the fillets from time to time. 4. Remove the fillets to a platter and pour on the marinade. Cover and let cool for a while. Before serving pour on the lemon juice and remaining olive oil. Sprinkle with lemon zest and parsley. back