Crisp-Skinned Tilefish Over Provencal Cabbage Recipe

Name: Crisp-Skinned Tilefish Over Provencal Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 1 1/2 pounds tilefish or other firm white fish fillets, preferably skin-on and scaled. (You could use sea bass, red snapper, rockfish, striped bass, cut to fit nicely in the pan.); ⅓ cup extra virgin olive oil; Corn meal or flour for dredging; Salt and freshly ground black pepper; About 1 pound Savoy or other cabbage, shredded; 1 cup grape or cherry tomatoes, rinsed; 1/2 cup sundried tomatoes, optional; 1/2 cup dried porcinis, optional; 1/2 to 1 cup good olives; 1 tablespoon capers, drained if necessary; 1 cup dry white wine or fish stock or water; Parsley or other green herb, as garnish.

Servings: persons

1 to 1 1/2 pounds tilefish or other firm white fish fillets, preferably skin-on and scaled. (You could use sea bass, red snapper, rockfish, striped bass, cut to fit nicely in the pan.)
⅓ cup extra virgin olive oil
Corn meal or flour for dredging
Salt and freshly ground black pepper
About 1 pound Savoy or other cabbage, shredded
1 cup grape or cherry tomatoes, rinsed
1/2 cup sundried tomatoes, optional
1/2 cup dried porcinis, optional
1/2 to 1 cup good olives
1 tablespoon capers, drained if necessary
1 cup dry white wine or fish stock or water
Parsley or other green herb, as garnish.

1
Turn the heat to medium-high under a heavy skillet (you'll note I used a big cast-iron pan, which I like).
2
Add the oil and let it get hot; dredge the fillets on their skin side in the cornmeal or flour, then cook on one side only until nicely crisp.
3
Remove with a slotted spoon.
4
Add the cabbage and cook, stirring occasionally, until it wilts.
5
Add the tomatoes, porcini, olives, and capers; stir, then add the liquid.
6
Cook, stirring occasionally, until the cabbage is tender, the tomatoes falling apart, the sun-dried tomatoes and mushrooms tender -- 10 minutes or so, maybe 15.
7
Add a little more liquid if necessary.
8
Rest the fillets on top of the cooked vegetables, over medium-heat and cook, undisturbed, until they're cooked through, 5 to 10 minutes more -- a thin-bladed knife will pierce their thickest parts immediately.
9
Serve attractively, fish over or surrounded by vegetables.
10
Garnish with parsley or any other green herb that you have on hand, and like.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 to 1 1/2 pounds tilefish or other firm white fish fillets, preferably skin-on and scaled. (You could use sea bass, red snapper, rockfish, striped bass, cut to fit nicely in the pan.), ⅓ cup extra virgin olive oil, Corn meal or flour for dredging, Salt and freshly ground black pepper, and more.

Yes, Crisp-Skinned Tilefish Over Provencal Cabbage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crisp-Skinned Tilefish Over Provencal Cabbage

How did you like this recipe?

Frequently Asked Questions