If you’re looking for a healthy, quick, and tasty mid-week dinner, a fillet of white fish will go a long way to creating the perfect meal. The phrase ‘white fish’ refers to mildly flavored fish including cod, bass, tilapia, haddock, and grouper. Read on for two simple, never-fail recipes that put white fish front and center.
Oven Cooked Fish With Pesto and Greens
Ingredients:
- 2 fillets of white fish
- ¼ cup of red pesto
- 2 cups of greens (such as cavolo nero or spinach)
- 1 cup of potatoes
- Olive oil
- Lemon
Instructions:
- Heat the oven to 350 °F, line a baking tray with foil, and place the fish fillets onto the foil.
- Spread each fillet with pesto and drizzle with oil and lemon juice. You can add a wedge of lemon to the tray if desired.
- Cover the fillets with foil, and cook for 15 minutes.
- Meanwhile, boil the potatoes in salted water for 15 minutes, until soft.
- Slice the greens and steam them over the potatoes or sauté them in a pan with olive oil and salt.
- Once everything is cooked, serve immediately.
Fish and Fennel Stew
Ingredients:
- 2 fillets of white fish
- 2 bulbs of fennel
- 1 onion
- 1 can of tomatoes
- 2 cloves of garlic
- Olive oil
- Paprika
- Oregano
Instructions:
- Fry the sliced onion and garlic in a pan, until the onion is starting to soften.
- Finely slice the fennel, and add that to the pan.
- After 5 minutes, add the can of tomatoes, along with a sprinkling of paprika and oregano.
- Cook for 10 minutes.
- Meanwhile, heat olive oil in a frying pan and cook the fish fillets for 5 minutes on each side.
- Spoon the stew onto a plate, and top with a fish fillet. This is very good served with rice or polenta on the side.
