2 perch filets (Tilapia works beautifully as well)
½ lb of baby potatoes
1 handful of red leaf lettuce per person
1 fennel bulb, sliced in half through the core
1 tsp. of thyme leaves, chopped fine
2 T flour
2 tsp. Cajun seasoning
Preheat the oven to 375º F.
Rinse the potatoes
Dry them off and toss with the olive oil, thyme, and some salt.
Place them into the hot oven and roast for 30 minutes.
Combine the Cajun spices with the flour and spread onto a large plate.
Rinse and dry the perch filets, and then season them with a nice amount of salt.
Dredge the filets in the flour, making sure that there is an even coating on the fish.
Feel free to make the filets more or less spicy according to your own taste.
Bake the filets in the oven, it is best to time it so that they go in when the potatoes have been baking for 20 minutes, and everything can come out at the same time.
Flip the filets over halfway through their cooking time.
Meanwhile, prepare the salad.
Carve out the core of the fennel bulb with a small knife. It is the small triangular base of the fennel.
Slice half a bulb of fennel and the radishes very thinly, tossing them with the salad greens along with some lemon juice and salt.
When the fish and the potatoes are done, take them out of the oven.
Cut the bigger potatoes in half, and make sure they are all evenly coated with salt, thyme, and oil.
Arrange some salad on each plate, along with a bunch of potatoes, and the filet of fish.