IE 11 is not supported. For an optimal experience visit our site on another browser.

White fish and sauteed vegetables with caper-herb vinaigrette

Servings:
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

Vinaigrette
  • 2 tablespoon white wine vinegar
  • 2 tablespoon fresh lemon juice
  • 2 teaspoon dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon capers, drained
  • 1 tablespoon finely chopped fresh flat leaf parsley
  • 1 teaspoon finely chopped fresh oregano
White fish
  • 2 tablespoon white wine vinegar
  • 2 tablespoon fresh lemon juice
  • 2 teaspoon dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon capers, drained
  • 1 tablespoon finely chopped fresh flat leaf parsley
  • 1 teaspoon finely chopped fresh oregano
  • 2 tablespoon canola oil
  • 4 tablespoon (8 ounce) fillets of halibut, red snapper, wild striped bass or halibut
  • 1 cup dry white wine
  • 1 pint cherry tomatoes, halved
  • 1 bunch asparagus, trimmed, blanched in boiling salt water until crisp tender and shocked in cold water and drained
  • 1 bunch watercress

Preparation

Baking Directions:

To make the vinaigrette, whisk together the vinegar, lemon juice, mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper in a medium bowl and whisk until combined.

Slowly whisk in the oil until emulsified; whisk in the capers, parsley and oregano and season with a honey, if needed.

Set aside.

For the white fish, heat the oil in a medium high sided sauté pan over high heat.

Season the fillets on both sides with salt and pepper.

Place the fish in the pan, skin-side down and cook until golden brown and a crust has formed, about 4 minutes.

Flip the fillets over, add the wine, cover and continue cooking until just cooked through, about 4 minutes longer.

Remove the fish to a plate, and immediately spoon some of the vinaigrette over each fillet.

Combine the tomatoes, asparagus, watercress in a bowl and toss with some of the vinaigrette and serve on top of each fillet.

Garnish with parsley leaves.

Recipe Tags