White Fish Espagnole
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.
- 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
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.