Whitefish with Lemon Vinaigrette

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 6 servings
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Ingredients

8 tablespoons extra-virgin olive oil

3 shallots, thinly sliced

1 large head radicchio (about 12 ounces), coarsely chopped

1 (15-ounce) can cannellini beans, drained and rinsed

1/3 cup fish broth

Salt and freshly ground black pepper

6 (5 to 6-ounce) whitefish fillets, such as tilapia

All-purpose flour, for dredging

Lemon Vinaigrette, recipe follows

Lemon Vinaigrette:

1/4 cup fresh lemon juice

1/4 cup lightly packed fresh Italian parsley leaves

2 cloves garlic

2 teaspoons finely grated lemon zest

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup extra-virgin olive oil

Directions

  1. Heat 2 tablespoons 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 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan 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.

Lemon Vinaigrette:

  1. Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.

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