Fish with Lemon-Parsley Relish

Prep Time:
25 mins
Total Time:
25 mins

Lemon, parsley, and capers are a traditional combination for fish. Here, an herb and citrus sauce adds zest to skillet-steamed fish fillets. Using lemon segments in addition to lemon juice gives the relish texture.


  • 1 lemon

  • ¼ cup chopped fresh parsley

  • 2 ½ 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)

  • ½ cup dry white wine


  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 Notes

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

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