Unlike my first post about fish leftovers, which included some serious advance planning to use a large, banquet sized fish which could give 15 or 20 people a main course, this one is about using a medium sized fish which could feed maybe 6-10. We are still a household of two. A fish with two pounds of meat on it means 8 sensible sized portions, so it is more amenable to my usual process of one Sunday dinner type meal and two or three leftovers meals.
Day one: Baked sea bass with fennel stuffing, oven roasted root vegetables, steamed spinach (late season, from the garden).
Day two: Fish bhajis (add scrappy pieces of leftover fish to ordinary onion bhajis), rice and salad.
Day three: Fish soup (using stock from the fish bones, larger pieces of leftover fish, leftover fennel stuffing and and uncooked fennel left from making the stuffing, and preserved tomatoes (frozen or canned/tinned)), crusty bread. (The crumbs from the leftover stuffing acted as a light thickener, which was a welcome surprise.)
As it happened, the bhaji recipe with added fish made more than we could eat, so we also had leftover bhajis (refreshed under the grill) as a starter to a further meal, and there was enough soup for lunch for one another day, too.