White Bean & Tomato Gremolata Fish
This recipe was adapted from @holly_tasteandsee! I cook the fish directly in the tomato bean medley instead of searing it which I think adds lots of flavour to the fish. Just be sure not to overcook it, sometimes I check the flakiness by brushing one fillet gently with a fork, if it flakes easily, remove it from the heat right away.
Here is the recipe:
FOR THE GREMOLATA:
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon minced garlic, (about 1 large clove)
1 teaspoon freshly grated lemon zest
Freshly ground black pepper to taste
FOR THE WHITE BEANS & TOMATOES:
1 tablespoon olive oil
1 small finely chopped onion
3 garlic cloves minced
1 tablespoon chopped fresh rosemary
2 tablespoons fresh lemon juice
½ teaspoon salt and pepper
2 - 15 ounce cans of white cannellini @ontariobeans , drained and rinsed
11/2 cups chicken broth or stock (more if needed)
1 pint cherry tomatoes, halved
I recommend using 3-4 white fish fillets of your choice. Haddock, Cod and halibut work best in my opinion.
METHOD:
In a small bowl stir together gremolata ingredients, and season with pepper to taste
Set aside until ready to garnish and serve the fish
Add 1 tablespoon olive oil to a saucepan over medium heat. Add chopped onion, and cook for 3-4 minutes.
Add the minced garlic and cook for 1 more minute. Stir in the beans, fresh rosemary, chicken stock, lemon juice, and salt and pepper, then cover and simmer for 8-10 minutes.
Add in the tomatoes, cover, and saute until the tomatoes release their juices and the sauce comes together about 6-7 more minutes.
I served this dish with some farro to complete it.
Enjoy and stay dry today!
This dish combines tender flaky fish with a savory white bean and tomato gremolata topping that's bursting with Mediterranean flavors. With a balance of textures and the aromatic freshness of herbs and citrus, this recipe is a delightful and healthy way to enjoy seafood. With minimal prep and cook time, you'll have a restaurant-quality meal on your table in no time.
