Crisp-Skinned Tilefish Over Provencal Cabbage
- Total Time
- 30 to 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1 to 1½pounds tilefish or other firm white fish fillets, preferably skin-on and scaled. (You could use sea bass, red snapper, rockfish, striped bass, cut to fit nicely in the pan.)
- ⅓cup extra virgin olive oil
- Corn meal or flour for dredging
- Salt and freshly ground black pepper
- About 1 pound Savoy or other cabbage, shredded
- 1cup grape or cherry tomatoes, rinsed
- ½cup sundried tomatoes, optional
- ½cup dried porcinis, optional
- ½ to 1cup good olives
- 1tablespoon capers, drained if necessary
- 1cup dry white wine or fish stock or water
- Parsley or other green herb, as garnish.
Preparation
- Step 1
Turn the heat to medium-high under a heavy skillet (you'll note I used a big cast-iron pan, which I like). Add the oil and let it get hot; dredge the fillets on their skin side in the cornmeal or flour, then cook on one side only until nicely crisp. Remove with a slotted spoon.
- Step 2
Add the cabbage and cook, stirring occasionally, until it wilts. Add the tomatoes, porcini, olives, and capers; stir, then add the liquid. Cook, stirring occasionally, until the cabbage is tender, the tomatoes falling apart, the sun-dried tomatoes and mushrooms tender -- 10 minutes or so, maybe 15. Add a little more liquid if necessary.
- Step 3
Rest the fillets on top of the cooked vegetables, over medium-heat and cook, undisturbed, until they're cooked through, 5 to 10 minutes more -- a thin-bladed knife will pierce their thickest parts immediately. Serve attractively, fish over or surrounded by vegetables. Garnish with parsley or any other green herb that you have on hand, and like.
Private Notes
Comments
I found this recipe fortuitously after buying bok choy and tilefish at my local Asian market. So I used the bok choy instead of the Savoy cabbage. Added some sliced onions and a little spinach and broccoli that were left over in the fridge. You could use any veggies, really. Also added some spices to the flour. It was absolutely delicious.