Sprats and tomatoes



Wonderful seasonal fish cooked last night 9th September 2016 by Anthony J Sargeant. The sprats were cleaned and heads removed before tossing in well seasoned flour. They were then pan fired in an almost dry pan with just a little rape seed oil. The tomatoes were gently heated in a frying pan with a generous helping of rape seed oil and seasoned with salt pepper and sugar – lemon juice added to the mix. Once softened and cooked through the pan was popped under a hot grill for a few minutes. A fresh green leaf side salad completed the meal.


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