@cookingwithrocco: Halibut | I’ve been making this dish on Fridays for Lent, but don’t really know what to call it. Let me know in the comments! 2 halibut filets 2 tbsp butter 1/2 shallot, finely diced 2 large garlic cloves, thinly sliced 1 tsp fennel seeds 1 tsp Calabrian chili paste 1/2 cup white wine 1 (14oz) can cherry tomatoes 1/3 cup chicken/veggie stock 1 (15.5oz) can cannellini beans Parsley, finely chopped Salt & Pepper Fresh lemon EVOO Heat a skillet over medium high heat and drizzle with oil. Season your fish with salt and pepper, and cook the fish, skin side down, until crispy (about 5-7 minutes). Flip and cook for another 30 seconds, then remove. I’m the same pan, add the butter, shallots, garlic, fennel seeds, and Calabrian chili paste. Cook until fragrant, then deglaze with white wine. Cook until the wine reduces by half, and add the cherry tomatoes. Cook for about 5 minutes until they burst and release they’re juices. Add the stock, beans, parsley, and touch of salt. Mix until combined, then add the fish back to the pan. Braise until the fish is fully cooked and flaky (about 5 minutes). Then plate and finish with a squeeze of lemon juice. #fishrecipes #italianfood #italianrecipe #italiancooking #tastemademedoit #seafoodrecipes #30minutemeals

Rocco

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Thursday 23 March 2023 00:22:58 GMT