Category Archives: Fish

Fish Puttanesca

http://blog.williams-sonoma.com/fish-puttanesca/

4 firm whitefish fillets, such as cod, sea bass or haddock, about 6 oz. (185 g) each

Kosher salt and freshly ground pepper

1 cup (14 1/2 oz./455 g) canned diced tomatoes

1 cup (5 oz./155 g) niçoise olives, pitted

1/3 cup (2 1/2 oz./75 g) capers, drained

1 cup (1 oz./30 g) fresh basil leaves, chopped

8 fresh thyme sprigs

4 small zucchini, cut into 1/4-inch (6-mm) rounds

3 Tbs. olive oil

Preheat an oven to 350°F (180°C).

Cut parchment paper into four 9-inch (23-cm) squares and place on a baking sheet. Arrange each piece of fish in the middle of each square. Season each piece with salt and pepper and distribute the tomatoes with their juices, olives, capers, basil and thyme evenly among the packets. Season again with salt and pepper.

To close the packets, gather together 2 sides of the parchment paper and fold the edges over. Tuck the remaining 2 sides of the parchment paper under the fish. (Do not seal the packet too tightly because enough air needs to circulate to steam the fish. The seal should just be enough so that steam doesn’t escape.) Repeat to make 3 more packets.

Pile the zucchini onto the baking sheet next to the packets. Drizzle with the olive oil, season well with salt and pepper, and toss to coat. Spread the zucchini in a single layer.

Bake until the zucchini is fork-tender and the flesh of the fish is opaque throughout and flakes easily with a fork, about 20 minutes.

Carefully open the packets and transfer the fish and zucchini to plates or place a packet on each plate and have diners open their own packets. Serve immediately. Serves 4.

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Saucy Skillet Salmon

http://www.thekitchn.com/recipe-saucy-skillet-salmon-241544

Saucy Skillet Salmon

Serves 4

2 pints cherry tomatoes (about 20 ounces or 4 cups total)
2 cloves garlic, smashed
3 tablespoons olive oil, divided
2 teaspoon balsamic vinegar
1 teaspoon fresh thyme leaves
1/4 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
4 (6-ounce) skin-on salmon fillets
Cooked couscous, for serving

Place the tomatoes, garlic, 1 tablespoon of the oil, vinegar, thyme, 1/4 teaspoon salt, and a few grinds of black pepper in a blender or food processor fitted with the blade attachment. Pulse a few times until blended and saucy but still a little chunky; set aside.

Use a paper towel or clean dish towel to pat each salmon fillet dry on both sides (to prevent them from sticking to the pan). Season on both sides with salt and pepper.

Heat the remaining 2 tablespoons of oil in a large skillet with a lid over medium-high heat until shimmering. Place the salmon skin-side down in the skillet, then press down on them so that the skin is in even contact with the pan and browns evenly. Reduce the heat to medium-low and cook without moving, gently pressing down on fish every so often, until the sides are cooked halfway up the fillets, 6 to 9 minutes, depending on the thickness of your fillets. Transfer the salmon skin-side up to a plate.

Pour the tomato mixture into the skillet and bring it to a simmer. Return the salmon skin-side up to the pan, nestling them in the sauce. Cover and continue to simmer for 2 to 5 minutes, depending on the thickness of your fillets. An instant-read thermometer into the middle of the thickest fillet should read 120°F for medium-rare or 130°F if you prefer it more well-done. Serve the salmon, skin-side up, with plenty of its sauce, over cooked couscous.