White Fish Espagnole

2.5 from 2 ratings

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.

Servings

servings

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 tablespoon dry sherry
1 pound cod, pollock, or another white fish fillets
salt and pepper, to taste
2 tablespoon 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.