Thursday: Sauteed fish topped with cherries

Driven by the presence of some dried cherries in the fridge (originally preserved cherries, these somehow managed to dry out completely without going bad) a couple pieces of hoki in the freezer, and a ton of lettuce that needed to be used.

Cook the lettuce with thinly sliced onion, chopped garlic, and butter until it's tender. Set aside.

Make the cherry sauce by putting the cherry mass in a pot with some butter and a bit of chicken stock, heat gently.

For the fish: coat each side with semolina that's been seasoned with salt and cayenne. Saute in clarified butter.

Serve the fish topped with cherries next to the lettuce.

Of course we had a green salad with this.