Chef Bobby’s Cod Milanese With Fennel, Summer Garden Fresh Tomato Salad

• Remove the fillets from the marinade and brush off the onion. • Coat the fillets first in seasoned flour and shake of the excess, then into the beaten egg, allowing the excess to drop off, and thirdly into the breadcrumbs, pressing the breadcrumbs firmly onto the fish. • Heat a little olive oil in a frying pan and fry the coated fillets gently for about 3 minutes on each side until the breadcrumbs are golden brown.  • Remove the cooked fish from the pan and add an ounce of butter. Allow the butter to melt and add the garlic. Fry the garlic gently until softened then add the chopped parsley.  • Fennel bulb: 1 large, cored and shaved paper-thin • Tomatoes: 1 cup cherry tomatoes, halved (or 2 vine tomatoes, diced) • Bermuda onion (red onion): ¼ cup, sliced into paper-thin half-moons • Parmesan cheese: ⅓ cup, freshly shaved or grated • Extra-virgin olive oil: 3 tablespoons • Fresh lemon juice: 2 tablespoons • Salt and black pepper 1. Soak the onion: Submerge the sliced Bermuda onion in ice water for 5 minutes to tame its bite, then drain and pat dry. 2. Prep the fennel: Use a mandoline or sharp knife to slice the fennel bulb very thin. Save a few green fennel fronds for a garnish. 3. Build the base: Toss the shaved fennel, tomatoes, and dried onion together in a large serving bowl. 4. Mix the olive oil and fresh lemon juice in a small bowl with salt and pepper until emulsified. 5. Dress and finish: Pour the vinaigrette over the vegetables and toss gently. Top generously with the shaved Parmesan cheese and the reserved fennel fronds just before serving. encorebanquets.com