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Gallery Fish with Lemon-Parsley Relish Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 1 lemon 1/4 cup chopped fresh parsley 2 1/2 tablespoons extra-virgin olive oil 2 teaspoons rinsed and chopped capers (optional) Coarse salt and ground pepper 1 shallot, halved and thinly sliced 2 bags (10 ounces each) spinach, thick stems removed 8 thin flounder, sole, or turbot fillets (4 ounces each) 1/2 cup dry white wine
Cook’s Notes Folding the fish into thirds allows you to steam all of the fillets in one batch.
Gallery Fish with Lemon-Parsley Relish
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Gallery
Fish with Lemon-Parsley Relish
Fish with Lemon-Parsley Relish
Fish with Lemon-Parsley Relish
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 1 lemon 1/4 cup chopped fresh parsley 2 1/2 tablespoons extra-virgin olive oil 2 teaspoons rinsed and chopped capers (optional) Coarse salt and ground pepper 1 shallot, halved and thinly sliced 2 bags (10 ounces each) spinach, thick stems removed 8 thin flounder, sole, or turbot fillets (4 ounces each) 1/2 cup dry white wine
Directions
With a sharp knife, cut off top and bottom of lemon, then slice away peel and white pith. Cut out lemon segments and chop; transfer to a small bowl. Squeeze juice from membranes into bowl. Stir in parsley, 1 1/2 tablespoons oil, and capers, if using; season relish with salt and pepper.
In a large skillet, heat 1 tablespoon oil over medium-high. Add shallot and cook until softened, 2 to 4 minutes. Gradually add spinach and cook, tossing, until just wilted, 4 to 6 minutes; season with salt and pepper. Transfer to a bowl and cover to keep warm. Wipe skillet clean.
Season fish with salt and pepper. Fold each fillet into thirds. Place fish in skillet and pour in wine; bring to a boil over high. Cover, reduce heat to low, and cook until fish is just opaque, 4 to 6 minutes. Serve with lemon-parsley relish and spinach.
Cook’s Notes Folding the fish into thirds allows you to steam all of the fillets in one batch.
Cook’s Notes
Folding the fish into thirds allows you to steam all of the fillets in one batch.
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All Reviews for Fish with Lemon-Parsley Relish
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
