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Fish with Lemon-Parsley Relish

Fish with Lemon-Parsley Relish

Lemon, parsley, and capers are a traditional combination for fish. Using lemon segments in addition to lemon juice gives the relish texture.

Everyday Food, November 2009 http://www.marthastewart.com/316923/fish-with-lemon-parsley-relish
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  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 4

Ingredients

    • 1 lemon
    • 1/4 cup chopped fresh parsley
    • 2 1/2 tablespoons extra-virgin olive oil
    • 2 teaspoons rinsed and chopped capers (optional)
    • Coarse salt and ground pepper
    • 1 shallot, halved and thinly sliced
    • 2 bags (10 ounces each) spinach, thick stems removed
    • 8 thin flounder, sole, or turbot fillets (4 ounces each)
    • 1/2 cup dry white wine

Directions

  1. With a sharp knife, cut off top and bottom of lemon, then slice away peel and white pith. Cut out lemon segments and chop; transfer to a small bowl. Squeeze juice from membranes into bowl. Stir in parsley, 1 1/2 tablespoons oil, and capers, if using; season relish with salt and pepper.
  2. In a large skillet, heat 1 tablespoon oil over medium-high. Add shallot and cook until softened, 2 to 4 minutes. Gradually add spinach and cook, tossing, until just wilted, 4 to 6 minutes; season with salt and pepper. Transfer to a bowl and cover to keep warm. Wipe skillet clean.
  3. Season fish with salt and pepper. Fold each fillet into thirds. Place fish in skillet and pour in wine; bring to a boil over high. Cover, reduce heat to low, and cook until fish is just opaque, 4 to 6 minutes. Serve with lemon-parsley relish and spinach.

Cook's Note

Folding the fish into thirds allows you to steam all of the fillets in one batch.

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