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Category: Seafood
Prep Time: Cook Time: Total Time:
4 large San Marzano or Roma Tomatoes
Kosher salt
Fresh ground pepper
Bread crumbs or panko
1 Tbsp olive oil plus additional
2 pieces white fish of choice, 8oz each
6 oz feta cheese
20-25 large basil leaves
4 green onions
1 handful arugula salad
1/4 cup olive oil plus additional
Cut 4 large tomatoes in half lengthwise and remove seeds. Season with Kosher salt and cover with a little bit of bread crumbs (or panko). Drizzle with 1 Tbsp olive oil and place in the oven at 475 for 20-25 minutes. Season pieces of white fish on both sides with Kosher salt and fresh ground pepper and set them aside.
Slice the basil leaves in half and toss with arugula. Slice the green onion (either julienne or in little circles), making sure that you don't get too much of the green part. Mix in the feta, allowing a few pieces to crumble. Mix all in a bowl with 1/4 cup of extra virgin olive oil and set aside.
Place the fish in a cast-iron saute pan coated with olive oil. Cook the fish on both sides until crisp and golden brown.
Set the roasted tomatoes on the bottom of the place. Dry the tomatoes with a towel if they are damp. Set the fish on top and cover with a handful of the salad. Drizzle the place with rest of olive oil.
makes 2 servings
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Skillet White Fish with Feta, Green Onion and Basil Salad
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Category: Seafood
Prep Time: Cook Time: Total Time:
4 large San Marzano or Roma Tomatoes
Kosher salt
Fresh ground pepper
Bread crumbs or panko
1 Tbsp olive oil plus additional
2 pieces white fish of choice, 8oz each
6 oz feta cheese
20-25 large basil leaves
4 green onions
1 handful arugula salad
1/4 cup olive oil plus additional
Cut 4 large tomatoes in half lengthwise and remove seeds. Season with Kosher salt and cover with a little bit of bread crumbs (or panko). Drizzle with 1 Tbsp olive oil and place in the oven at 475 for 20-25 minutes. Season pieces of white fish on both sides with Kosher salt and fresh ground pepper and set them aside.
Slice the basil leaves in half and toss with arugula. Slice the green onion (either julienne or in little circles), making sure that you don't get too much of the green part. Mix in the feta, allowing a few pieces to crumble. Mix all in a bowl with 1/4 cup of extra virgin olive oil and set aside.
Place the fish in a cast-iron saute pan coated with olive oil. Cook the fish on both sides until crisp and golden brown.
Set the roasted tomatoes on the bottom of the place. Dry the tomatoes with a towel if they are damp. Set the fish on top and cover with a handful of the salad. Drizzle the place with rest of olive oil.
makes 2 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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