2.5
2 ratings

White Fish Espagnole

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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. 

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
Servings4
Calories Per Serving318
Total Fat23g35%
Sugar4gN/A
Saturated3g15%
Cholesterol57mg19%
Protein24g48%
Carbs6g2%
Vitamin A40µg4%
Vitamin B122µg30%
Vitamin B60.3mg17.5%
Vitamin C29mg49%
Vitamin D4µg1%
Vitamin E5mg23%
Vitamin K77µg97%
Calcium62mg6%
Fiber3g11%
Folate (food)45µgN/A
Folate equivalent (total)45µg11%
Iron2mg10%
Magnesium47mg12%
Monounsaturated16gN/A
Niacin (B3)5mg27%
Phosphorus220mg31%
Polyunsaturated3gN/A
Potassium616mg18%
Riboflavin (B2)0.1mg8.3%
Sodium648mg27%
Thiamin (B1)0.7mg44.9%
Zinc0.6mg3.9%