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Fish Fillets with Garlic and Herbs*
Ingredients
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3 tablespoons extra virgin olive oil, divided
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2 cups potatoes, preferably fingerlings, skin on, cut in half lengthwise
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1/2 medium fennel bulb, cored and thinly sliced
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salt and black pepper, as desired
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1 cup cherry tomatoes, halved
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2 cups chopped leeks
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1 pound fresh asparagus spears, trimmed and cut diagonally into 2-inch lengths
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24 ounces fresh barramundi or fish of your choice, score skin if left on
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1/2 teaspoon paprika
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2 garlic cloves, thinly sliced, about 2 teaspoons
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2 tablespoons fresh chives, chopped
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2 tablespoons Italian parsley, chopped
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2 teaspoons lemon zest
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2 tablespoons fresh lemon juice, or more, to taste
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1 teaspoon honey
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*Meets Cardiac Rehab guidelines.
Preparation
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Preheat oven to 400F. Line a sheet pan with parchment paper.
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In a medium bowl, toss potatoes in 2 teaspoons olive oil, season as desired with salt and ground black pepper. Arrange the potatoes in a single layer, cut side down. Bake in preheated oven for 10 - 15 minutes, rotating the pan halfway through. Toss fennel with 1 teaspoon of olive oil, season as desired with salt and ground black pepper. Add to the potatoes and bake an additional 10 minutes. Toss cherry tomatoes and chopped leeks with 1 teaspoon of the olive oil. Arrange in a single layer on the second sheet pan and re-set the timer for an additional 10 minutes. Toss asparagus with 1 teaspoons of the olive oil, season as desired with salt and ground black pepper and add to the sheet pan containing the tomatoes and leeks. Cook about 10 more minutes or until crisp-tender.
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Meanwhile, warm the 1 tablespoon of olive oil in a medium/large skillet, large enough to hold the fillets in one layer. Rinse and pat the fillets dry, sprinkle with salt and pepper as desired, and a light dusting of paprika, place into the hot pan, seasoned side down or skin side down if skin on. Cook about 2 minutes or until the skin becomes crispy around the edges. Carefully turn fillets over and cook an additional 2-3 minutes, or until fillets are cooked through.
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In a small saucepan or skillet warm the remaining tablespoon of olive oil, add the garlic and cook gently until just golden, 30 seconds to 1 minute. Add the chives, parsley, lemon zest and lemon juice. Allow to come to a gently simmer, stir in the honey, taste and adjust seasonings. Turn turn off the heat.
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To serve, arrange the vegetables attractively onto 4 plates. Gently remove the fish fillets and place each fillet onto a plate, seasoned side up or skin side down, if skin on. Drizzle with the herbed oil mixture and serve.
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Note: To score the fillet, using a very sharp knife, make shallow incisions into the skin the length of the fillet about 1/2-inch apart. This prevents the fillet from curling up while cooking.
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This recipe also works very well with other seafood!
