Marinated Fish with Salmoriglio Sauce

Name: Marinated Fish with Salmoriglio Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp Dijon mustard; 79 milliliters fine, dry bread crumbs; 907 grams fish fillets, such as wild salmon, arctic char, ruby trout or halibut, with or skinless; 2 Tbsps fresh lemon juice; 2 Tbsps fresh lemon juice; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 4 servings Salt; 2 Tbsps thyme leaves; 2 Tbsps unsalted butter, softened; 4 servings White vinegar

Marinated Fish with Salmoriglio Sauce is a pescatarian main course. This recipe serves 4. One serving contains 468 calories, 47g of protein, and 28g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up butter, lemon juice, vinegar, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Pour a little vinegar over the fish fillets, then rinse them under cold, running water. Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter. Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice.

Ingredients you will need

Fish Fillets

Lemon Juice

Vinegar

Water

Salt

Dry Seasoning Rub

Equipment you will use

Paper Towels

Spread half of the bread crumbs over the fillets and drizzle them with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil. Cover and let marinate at room temperature for 30 minutes.

Ingredients you will need

Breadcrumbs

Olive Oil

Spread

In a mini food processor, combine the thyme leaves, lemon juice, mustard and salt. Pulse for 1 minute.

Ingredients you will need

Thyme

Lemon Juice

Mustard

Salt

Equipment you will use

Food Processor

Add the butter and process until completely smooth. With the machine on, add the olive oil in a thin, constant stream until fully incorporated. Season the sauce with salt and pour into a sauceboat.

Ingredients you will need

Olive Oil

Butter

Sauce

Salt

Preheat the oven to 400 or light a grill.

Equipment you will use

Grill

Oven

Bake the fish on the platter until just cooked through, about 12 to 15 minutes. Alternatively, grill the fish, skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer.

Ingredients you will need

Fish

Equipment you will use

Oven

Grill

Transfer the fish to a platter.

Ingredients you will need

Fish

Pour the salmoriglio sauce over the fish fillets and serve.

Ingredients you will need

Fish Fillets

Sauce

Equipment

Ingredients

Servings:

1Tbsp

Dijon mustard 79milliliters

fine, dry bread crumbs 907grams

fish fillets, such as wild salmon, arctic char, ruby trout or halibut, with or skinless 2Tbsps

fresh lemon juice 2Tbsps

extra-virgin olive oil 3Tbsps

extra-virgin olive oil 4servings

Salt 2Tbsps

thyme leaves 2Tbsps

unsalted butter, softened 4servings

White vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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.