Whitefish with Lemon Vinaigrette
Shelley Rogers
Unreal good! Lots of flavor and depth!
ingredients
- 8 tbs extra-virgin olive oil
- 3 shallots, thinly sliced
- 1 large head radicchio, coarsely chopped
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1/3 cup fish or chicken broth
- salt and freshly ground black pepper
- 6 (5-6 oz) whitefish fillets, such as tilapia
- All-purpose flour, for dredging
- Lemon Vinaigrette, recipe follows
- Lemon Vinaigrette:
- 1/2 cup fresh lemon juice
- 1/2 cup lightly packed fresh Italian flat leaf parsley
- 4 cloves garlic
- 4 tsp finely grated lemon zest
- 1 tsp salt
- 1/2 tsp freshly grated black pepper
- 2/3 cup extra-virgin olive oil
directions
- 1
Heat 2 tbs of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.
- 2
Meanwhile, heat 3 tbs of oil in a 14-in nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake off the excess flour and fry fillets until they are golden brown and just cooked through, about 3 minutes per side.
- 3
Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.
- 4
To make the vinaigrette, blend the lemon juice, parsley, garlic, lemon zest, salt and pepper in a blender. With the machine running, gradually blend in the oil. Season to taste with more salt and pepper, if needed.
notes
One of my favorite fish dishes ever, and so healthy, too!
Source: Shelley Rogers
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