White Fish Espagnole

Staff Writer
White Fish Espagnole
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
318
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.

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.

Nutritional Facts

Total Fat
23g
35%
Sugar
4g
N/A
Saturated Fat
3g
15%
Cholesterol
57mg
19%
Protein
24g
48%
Carbs
6g
2%
Vitamin A
40µg
4%
Vitamin B12
2µg
30%
Vitamin B6
0.3mg
17.5%
Vitamin C
29mg
49%
Vitamin D
4µg
1%
Vitamin E
5mg
23%
Vitamin K
77µg
97%
Calcium
62mg
6%
Fiber
3g
11%
Folate (food)
45µg
N/A
Folate equivalent (total)
45µg
11%
Iron
2mg
10%
Magnesium
47mg
12%
Monounsaturated
16g
N/A
Niacin (B3)
5mg
27%
Phosphorus
220mg
31%
Polyunsaturated
3g
N/A
Potassium
616mg
18%
Riboflavin (B2)
0.1mg
8.3%
Sodium
648mg
27%
Thiamin (B1)
0.7mg
44.9%
Zinc
0.6mg
3.9%