White Fish Espagnole

White Fish Espagnole
Staff Writer
Thinkstock/iStockphoto

After trying this gremolata made from toasted almonds, onions, green peppers, and stewed tomatoes, you'll never think of eating a light, white fish another way again. 

4
Servings
1233
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  Cup  olive oil
  • 1/4  Cup  chopped onions
  • 1/3  Cup  chopped green peppers
  • One  15-ounce can stewed tomatoes, or 1 1/2 cups chopped fresh tomato
  • 1/4  Cup  minced parsley
  • 1  Teaspoon  dried marjoram
  • 3  Tablespoons  dry sherry
  • 1  Pound  cod, pollock, or another white fish fillets
  • Salt and pepper, to taste
  • 2  Tablespoons  butter or vegetable oil

Directions

In a food processor or an electric blender, coarsely grind the almonds. Heat 1 tablespoon of the oil in a saucepan and stir in the almonds. Cook, stirring frequently, over medium heat, until the almonds are golden. Remove from the pan. Stir in the remaining 3 tablespoons of the oil, then add the onions and green peppers into pan; cook until soft, about 3 minutes. Stir in the stewed tomatoes, parsley, marjoram, sherry, and ground almond mixture. Heat through and keep warm. Season the fish with salt and pepper. Melt the butter in a frying pan and sauté the fish until golden and until the fish flakes with a fork. Transfer the fish to a platter and top with the almond vegetable gremolata. Accompany with stir-fried, cubed zucchini and hot cooked rice, if you wish.

Nutritional Facts

Total Fat
131g
100%
Sugar
3g
3%
Saturated Fat
39g
100%
Cholesterol
655mg
100%
Carbohydrate, by difference
10g
8%
Protein
3g
7%
Vitamin A, RAE
33980µg
100%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
38mg
4%
Choline, total
13mg
3%
Fiber, total dietary
1g
4%
Folate, total
20µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
46mg
7%
Selenium, Se
5µg
9%
Sodium, Na
291mg
19%
Vitamin D (D2 + D3)
283µg
100%
Water
41g
2%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.