Mediterranean Steamed Fish with Warm Potato Salad
Prep Time : 00h 30
Cooking Time : 00h 15
Servings Number : 2 people
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.