Recipe courtesy of Giada De Laurentiis
Whitefish with Lemon Vinaigrette
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- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 552
- Total Fat
- 33 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 39 g
- Cholesterol
- 78 mg
- Sodium
- 873 mg
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 552
- Total Fat
- 33 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 39 g
- Cholesterol
- 78 mg
- Sodium
- 873 mg
Ingredients
Lemon Vinaigrette:
Directions
- 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.
- 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.
- Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.
Lemon Vinaigrette:
- 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.
