Whitefish Provencal with Spinach Salad
Servings
2Serving size
4 ounces fish with spinach saladThis recipe can easily be multiplied. Serve with Roasted Potatoes or Roasted Mixed Potatoes or Fondant Potatoes.
Serve with Roasted Mixed Potatoes
AND
Serve with Fondant Potatoes or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Mixed Potatoes or Roasted Potatoes
Ingredients
| 1/2 tsp., leaves Dried thyme |
| 1/2 tsp. Dried marjoram |
| 1/8 tsp., ground Dried tarragon |
| 1/8 tsp., ground Black pepper |
| 8 ounces Fresh halibut (2 4-ounce filets) |
| 2 tsp. Olive oil |
| 1 Large Shallots, raw (minced) |
| 1/2 lemon yields Lemon juice |
| 1/8 tsp. Salt |
| 1 tsp. or 1 packet Dijon mustard |
| 1/2 tsp.. Honey |
| 2 Tbsp White wine |
| 1 to taste Black pepper |
| 2 tsp.. Capers |
| 4 Ounces Fresh spinach |
Instructions
Place the thyme, marjoram, tarragon and black pepper on a plate. Mix together until well blended.
Place the halibut on the plate until one side of the fish is coated with the herbs.
Place the olive oil in a large skillet over medium high heat.
When the oil is hot add the fish, herb side down.
Cook for about 8 minutes and turn the fish over.
Cook for two more minutes and remove the fish to plates. Place the plates in the warm oven.
Add the shallots to the skillet and cook for about 2 minutes. Stir frequently.
Add the lemon juice, salt, mustard, honey, white wine, pepper, and capers.
Cook for about one minute and then add the spinach.
Cook for about 1 to 2 minutes until slightly wilted.
Serve the spinach salad topped with the fish.
Serve this recipe with one of these Breakfast side dishes.
Roasted Mixed Potatoes
Place a large skillet in the oven and preheat to 325°F. When the oven is hot add the olive oil and swirl until the pan is coated. Add the potatoes and yams along with the onion, salt, pepper and cayenne. Roast for 30 minutes. Toss frequently. Remove and add the…
AND
Serve this recipe with one of these starch side dishes.
Fondant Potatoes
Peel the potatoes and trim the ends by about 1/4 inch so that they are flat. Cut the potatoes crosswise into 2 inch thick discs. Place the potatoes in the ice water for 20 minutes. Remove and pat dry. Preheat the oven to 325°F. Place the olive oil in a…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Mixed Potatoes
Place a large skillet in the oven and preheat to 325°F. When the oven is hot add the olive oil and swirl until the pan is coated. Add the potatoes and yams along with the onion, salt, pepper and cayenne. Roast for 30 minutes. Toss frequently. Remove and add the…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The key to this recipe is to lightly wilt the spinach.
I had a version of this in a restaurant that was simply the seared herbed fish over a fresh spinach salad. I liked it but thought the dressing was too strong. After fiddling with the recipe a few times, I realized what would make it better would be to wilt the spinach before tossing it in the warm sauce.