Mediterranean Steamed Fish with Warm Potato Salad

Name: Mediterranean Steamed Fish with Warm Potato Salad
Prep time: 30 min
Cook time: 15 min
Yield: Serves 2
Ingredients: 1.5 pounds baby yellow potatoes; 3 cups fresh baby spinach; 2 tbsp chopped fresh dill; 1/4 cup thinly sliced green onions, white and green parts; 1 bunch radishes, with fresh green stems attached; 1/3 cup extra virgin olive oil; 2 tbsps fresh lemon juice; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp see salt; 1/4 tsp ground black pepper; 2 white fish fillets (such as cod, snapper, or bass); 1 tbsp extra-virgin olive oi; Zest of 1 lemon; Sea salt and fresh ground black pepper; 1/2 cup cherry tomatoes, halved; 1 tbsp capers; 1/4 cup Kalamata olives, pitted and halved; 1 tbsp finely chopped fresh dill + extra for garnish; 1 tbsp finely chopped Italian flat leaf parsley; 1/4 cup extra virgin olive oil; 2 tbsps fresh lemon juice; 1/2 tsp sea salt; 1/4 tsp ground black pepper; 1/2 cup white wine (or vegetable broth); Water

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Ingredients and Method

Ingredients

1.5 pounds baby yellow potatoes
3 cups fresh baby spinach
2 tbsp chopped fresh dill
1/4 cup thinly sliced green onions, white and green parts
1 bunch radishes, with fresh green stems attached
1/3 cup extra virgin olive oil
2 tbsps fresh lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp see salt
1/4 tsp ground black pepper
2 white fish fillets (such as cod, snapper, or bass)
1 tbsp extra-virgin olive oi
Zest of 1 lemon
Sea salt and fresh ground black pepper
1/2 cup cherry tomatoes, halved
1 tbsp capers
1/4 cup Kalamata olives, pitted and halved
1 tbsp finely chopped fresh dill + extra for garnish
1 tbsp finely chopped Italian flat leaf parsley
1/4 cup extra virgin olive oil
2 tbsps fresh lemon juice
1/2 tsp sea salt
1/4 tsp ground black pepper
1/2 cup white wine (or vegetable broth)
Water

Method

For the Warm Potato Salad: In the Ambiete dutch oven, bring salted water to a boil. Add the baby potatoes and cook for about 10-12 minutes, or until tender when pierced with a fork. Using the hand colander, remove the potatoes and placed them in a large mixing bowl. Allow them to cool slightly. Cut the potatoes into halves, depending on your preference.
Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper. Taste and adjust the seasoning to your liking.
Assemble the Salad: Add the vinaigrette to the potatoes and toss gently to coat. Allow the potatoes to absorb the dressing for a few minutes. Add in spinach, green onions, dill and toss again gently.
Finish and Serve: Add potato salad on a large serving plate and garnish with radishes. Serve the salad warm or at room temperature along with the steam fish.
For the Steamed Fish Prepare the Steaming Liquid: In the bottom of your Ambiete 3L saucepan combine the white wine, water and bring it to a gentle simmer.
Prepare the Fish:Pat the fish fillets dry with paper towel. Season both sides with salt, pepper, and half of the lemon zest. Drizzle with 1 tbsp of olive oil
Layer the Fish:Arrange the fillets on the steaming rack of the Ambiete steamer.
Steam the Fish:Place the steaming rack over the simmering liquid and cover the steamer with lid. Steam the fish for about 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
To make tomato mixture: Add tomatoes, capers, olives and fresh herbs in a medium bowl. Whisk together vinaigrette ingredients until creamy and toss with tomato mixture.
Finish and Serve:Once the fish is done, remove it from the steamer. And place it on a serving platter. Top each fish with tomato mixture and garnish with dill sprigs. Serve with Potato Salad.