In a large pan, sauté the finely chopped onions and garlic in olive oil, until translucent. Dice the tomato and add to the pan. Add a handful of finely chopped fresh parsley and thyme leaves. Season with salt and pepper, add a dash of white wine and toss in the mussels. Stir well and cover to steam.
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If you haven't cooked fish with fennel yet, hurry up and try it! Just grilled or roasted in the oven - the combination of aniseed flavor of the fennel and fish is great! Here is a recipe, that will help you bring a little Mediterranean flavor in your own kitchen...
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Clean and rinse the fish with cold water. Brush with olive oil and season with salt and pepper.
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Clean and wash the fish. Peel the potatoes and slice them into halves. In a large pot, bring water to boiling and boil the potatoes for 8-10 min. Meanwhile, place a slice of lemon and a small chunk of butter inside each fish. When the potatoes and the fish are prepared, take a deep baking dish, put butter at the bottom and arrange the fish and potatoes.
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Clean and wash the fish. Season with sea salt, freshly ground black pepper, thyme and lemon grass. Wash the potatoes and slice them into 1/8 inch thin discs. Coat them with olive oil and season with salt and pepper. Add other fresh herbs like thyme, parsley and lovage. Stick a couple of lemon slices in the fish belly and place it over a piece of aluminum foil.
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