When it comes to
white fish, most people think of something breaded or battered and deep fried.
As it’s usually inexpensive, it’s not considered a kind of fish for haute
cuisine, but I say that if you’re clever, you can turn even the simplest
ingredient into something that will wow your guests.
Take this dish.
I take the
Canadian classic, Cod, and combine it with tomatoes, fresh herbs, and white wine. The
result is a dish that tastes as good as anything you’d get in a fancy
restaurant for a fraction of the price and without the pretentious ambiance.
Though I do use dill for this recipe, basil would be great too and any leftover
pesto is a great addition to tuna or egg salad, or even salad dressing!
Here’s How You Do It
Difficulty
Level: Medium -Easy
Prep
time: 5-10 Minutes
Cook
Time: 35 Minutes
Ingredients
1 Large White Fish Fillet or 3 Small Ones
– I used cod, but use
what’s easy to get
1 ½ Cups Chopped Tomatoes
2 Cloves of Garlic, peeled and finely
chopped
1 ½ Cups White Wine
1 Green Onion, thinly sliced
2 Cups Fresh Dill, cleaned and cut in
half
Zest of 1 Lemon
1 Lemon, thinly sliced – You can use the same lemon you got the
zest from.
1 Teaspoon Salt
½ Cup + 1 Tablespoon of Olive Oil,
divided
1 Tablespoon of Butter
Fresh Pepper
Equipment
1 Food Processor – this is one of the rare occasions where
you DO need a food processor. If you can’t afford one, ask around. You may have
a relative or friend who’ll let you use theirs in exchange for a little of the
pesto.
1 Baking Pan
Measuring Cups and Spoons
One Fine Mesh Grater or Lemon Zester – Available in dollar stores
1 Regular Spatula
1 Rubber Spatula
1 Knife and Cutting Board
Preheat the oven
to 350 0F.
In a baking pan,
add the tomatoes, green onion, and 1 Tablespoon of Olive Oil.
Pop the pan in
the oven and walk away for 20 minutes.
Pour the wine
into the pan and walk away for another 10 minutes – this will allow the wine to
reduce a bit and marry with the tomatoes.
Add half the
minced garlic and the butter and pop it back in the oven while you get your
fish ready.
Put the
remaining garlic in your food processor with the lemon zest, dill, and salt and
pulse until finely chopped.
With the food
processor running on low, slowly add the half cup of Olive Oil through the
feeder spout until a loose pesto forms. You may need to pause the food
processor halfway through and scrape the inside of the bowl with a rubber
spatula to ensure even mixing.
Pat your fish
filet(s) dry to remove any excess moisture and smother it on both sides with
your pesto. Season with a little fresh pepper.
Take the pan out
of the oven and push the tomatoes to the sides.
Put your pesto
smothered fish in the middle and top with the lemon slices.
Bake for 15
minutes or until the juices of the fish have turned a milky colour.
Serve with rice
or potatoes and your veg of choice.
Enjoy!
-Samantha R. Gold
Questions? Comments? Requests?
Bring it on!
I can be reached at: for.the.culinarily.challenged@gmail.com
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