Whitefish With Lemon Vinaigrette Recipe

Name: Whitefish With Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons extra virgin olive oil; 3 shallots, thinly sliced; 1 (12 ounce) radicchio, coarsely chopped; 1 (15 ounce) can cannellini beans, drained and rinsed; 1/3 cup fish stock; salt & freshly ground black pepper; 6 white fish fillets, such as tilapia; all-purpose flour, for dredging; lemon vinaigrette; 1/4 cup fresh lemon juice; 1/4 cup lightly packed fresh Italian parsley; 2 garlic cloves; 2 teaspoons finely grated lemon zest; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1/3 cup extra virgin olive oil

Servings: persons

8 tablespoons extra virgin olive oil
3 shallots, thinly sliced
1 (12 ounce) radicchio, coarsely chopped
1 (15 ounce) can cannellini beans, drained and rinsed
1/3 cup fish stock
salt & freshly ground black pepper
6 white fish fillets, such as tilapia
all-purpose flour, for dredging
lemon vinaigrette
1/4 cup fresh lemon juice
1/4 cup lightly packed fresh Italian parsley
2 garlic cloves
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup extra virgin olive oil

1
Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.
2
Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
3
Vinaigrette.
4
Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
5
Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.

560

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.

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

You need 16 ingredients. The key ingredients include: 8 tablespoons extra virgin olive oil, 3 shallots, thinly sliced, 1 (12 ounce) radicchio, coarsely chopped, 1 (15 ounce) can cannellini beans, drained and rinsed, and more.

Yes, Whitefish With Lemon Vinaigrette 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.

Whitefish With Lemon Vinaigrette

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