A pretty postcard village, and a fisherman's restaurant secret for delicious fish.
4 fresh fish fillets
Salt
Flour
Vegetable oil
1/2 cup almond slices
3 tablespoons + 1 teaspoon butter, divided
Orange and/or lemon slices for garnish
Salt both sides of fish and dip in flour. Heat a little vegetable oil in a skillet and brown fish, turning when the edges start to turn white. Meanwhile, toast almonds in a dry pan and remove to a dish. Melt 3 tablespoons butter and return almonds to pan. When the fish is almost done, add 1 teaspoon butter to the pan. Plate the fish, garnish with orange and lemon slices and serve with (of course) steamed potatoes and vegetables. Serves 2.