Recipes Mains:

Seared Fluke with Parsley & Hazelnuts

Eyeswoon
Seared Fluke with Parsley & Hazelnuts

Ingredients

The Fluke

2 lbs Fluke (or any local white fish) I used skinless
1-2 Tablespoons extra virgin olive oil
½ teaspoon sea salt
fresh black pepper
Zest of 1 lemon
2 Tablespoon canola oil for the sauté pan

The Salsa Verde

1 cup Italian Flat Leaf Parsley
1 small garlic clove
2-3 T EVOO
Flaky sea salt & fresh black pepper to taste
Juice from ½ lemon, or more to taste

The Parsley & Hazelnut Salad

½ cup Italian Flat Leaf Parsley roughly chopped
Juice from 1 lemon, or more to taste
¼ cup hazelnuts, skins removed and cut in half
1 small shallots halved and sliced thin
Pinch of thinly sliced habanero (optional)
½ jalapeño halved lengthwise – sliced thin (optional)
1-2 T EVOO
½ teaspoon Maldon sea salt
Fresh black pepper to taste
Zest of lemon to finish

The Prep

Cut your fish into 4 equal sized filets. Season with EVOO, salt, pepper & lemon zest.  Set aside.

Place the parsley, garlic clove, EVOO, salt & pepper inside a mini food processor.  Pulse until fully combined and chopped.  Place inside a small bowl and squeeze the juice from half a lemon into your salsa verde.

Heat 2 T canola oil in a cast iron sauté pan over high heat.  Sear your fish, undisturbed for approx 3-4 minutes (depending on thickness), until golden brown. You want to press down on the fish, flattening the fish will give you a beautiful crispy sear. Flip over and sear the other side for a few minutes more.

As your fish is cooking place your roughly chopped parsley in a bowl with the sliced of shallots, jalapeno & habanero peppers. Toss with lemon juice & EVOO.  Season with sea salt and pepper.

To serve, place your filet onto a plate.  Drizzle some salsa verde onto the fish and around your plate.  Place a mound of your parsley salad atop your fish and finish with the halved hazelnuts, fresh lemon zest, and a sprinkle of Maldon.

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