Fish in Pine Nut Sauce

Name: Fish in Pine Nut Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters fresh bread crumbs; 237 milliliters fish stock or dry white wine; 59 milliliters chopped fresh flat-leaf parsley or mint; 1 Tbsp finely minced garlic; 4 Tbsps olive oil; 1 large onion, finely chopped; 237 milliliters English peas, cooked until tender-crisp (optional); 118 milliliters pine nuts; 8 servings Salt and freshly ground black pepper; 1 teaspoon sweet paprika; 355 milliliters peeled, seeded, and chopped tomatoes; 680 grams firm white fish fillet, cut into 8 pieces

Fish in Pine Nut Sauce is a dairy free and pescatarian main course. One portion of this dish contains around 18g of protein, 16g of fat, and a total of 246 calories. This recipe serves 8. Head to the store and pick up tomatoes, onion, fish stock, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 350°F.

Equipment you will use

Oven

Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until fragrant and golden, about 8 minutes.

Ingredients you will need

Pine Nuts

Spread

Toast

Equipment you will use

Baking Sheet

Oven

Pour onto a plate to cool.

Transfer 1/4 cup of the toasted nuts to a nut grinder or small food processor and grind or pulse until finely ground.

Ingredients you will need

Nuts

Equipment you will use

Food Processor

In a frying pan, heat 2 tablespoons of the oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes.

Ingredients you will need

Onion

Add the paprika, garlic, ground pine nuts, bread crumbs, and saffron, if using, and cook, stirring often, for 3 minutes.

Ingredients you will need

Breadcrumbs

Pine Nuts

Paprika

Saffron

Garlic

Add the tomatoes and stock and cook, stirring occasionally, until thickened, 5 to 8 minutes. Season to taste with salt and pepper. Keep warm over low heat.

Ingredients you will need

Salt And Pepper

Tomato

Stock

In a large frying pan, heat the remaining 2 tablespoons oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side.

Ingredients you will need

Salt And Pepper

Fish

Equipment you will use

Frying Pan

Pour the sauce over the fish, add the peas, if using, and simmer until the fish is opaque throughout, about 5 minutes longer.

Ingredients you will need

Sauce

Fish

Peas

Transfer to a serving dish or individual dishes, and garnish with the remaining pine nuts and the parsley.

Ingredients you will need

Pine Nuts

Parsley

Serve at once.

Variation

You can skip the step of browning the fish, and instead poach it in the sauce. Or, you can combine the fish and the sauce in a baking dish, making sure the fish is fully covered by the sauce, and bake in a preheated in a 450°F oven until fish is tender, 10 to 12 minutes, depending on the thickness of the pieces. If baking, do not reduce the sauce too much, as some of the liquid will evaporate in the oven.

Ingredients you will need

Sauce

Fish

Equipment you will use

Baking Pan

Oven

Wine

Ingredients you will need

Wine

Spanish: Chardonnay/blend (Penedès, Tarragona), dry amontillado sherry (Jerez)Non-Spanish: Rousanne/blend (France, California), Chardonnay (Argentina, New Zealand)

Ingredients you will need

Amontillado

Chardonnay

Equipment

Ingredients

Servings:

59milliliters

fresh bread crumbs 237milliliters

fish stock or dry white wine 59milliliters

chopped fresh flat-leaf parsley or mint 1Tbsp

finely minced garlic 4Tbsps

olive oil 1large

onion, finely chopped 237milliliters

English peas, cooked until tender-crisp (optional)118milliliters

pine nuts 8servings

Salt and freshly ground black pepper 1teaspoon

sweet paprika 355milliliters

peeled, seeded, and chopped tomatoes 680grams

firm white fish fillet, cut into 8 pieces

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.