This was a delicious Sunday night dinner. This fish is baked, so it's a great winter dinner. I saw the original recipe in a Rachael Ray magazine, but changed up the breading a little and added a Cranberry White Wine sauce. I love pistachios with cranberries. One of my favorite snacks is pistachios and craisins. This fish is served on a bed of greens tossed with pickled shallots. The flavors all go really well together. I'll absolutely be making this again!
Serves 3
Ingredients:
4 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Italian seasoning
1 shallot
2 cloves garlic, minced
salt and pepper
1/3 cup panko
1 1/2 teaspoons fennel
1/2 cup pistachios, diced
mixed greens
18 ounces Sea Bass, cut into 6 ounce servings
1 cup cranberries
1/2 cup white wine
1/4 cup water
1 cup sugar
1 tablespoon corn starch
GF* - To make this gluten free, use GF panko or bread crumbs.
Preparation:
1. Preheat the oven to 425 degrees.
2. In a small bowl, whisk 2 tablespoons olive oil, the vinegar, 1 clove garlic and Italian seasoning. Add the shallot, toss to coat and season with salt and pepper. Set aside to pickle.
3. Mix cranberries, white wine, water and sugar in a sauce pan. Heat over medium and cover. Let this boil while you make the fish.
4. Place the pistachios, panko, fennel, 1 clove garlic, and 1 tablespoon olive oil in a food processor, blend well.
5. Line a baking sheet with foil. Place fish on sheet and brush with the remaining olive oil. Divide the nut mixture among the fillets, pressing to adhere.
6. Bake until the fish just starts to flake in the center, 10 to 12 minutes. If the nut topping starts of burn, cover with foil.
7. After putting the fish in the oven, stir cornstarch into cranberry sauce. Continue to let it boil to thicken.
8. Toss the mixed greens with the shallot mixture; season. Divide the salad among plates. Top each serving with a cod fillet and drizzle with cranberry sauce.
Serves 3
Ingredients:
4 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Italian seasoning
1 shallot
2 cloves garlic, minced
salt and pepper
1/3 cup panko
1 1/2 teaspoons fennel
1/2 cup pistachios, diced
mixed greens
18 ounces Sea Bass, cut into 6 ounce servings
1 cup cranberries
1/2 cup white wine
1/4 cup water
1 cup sugar
1 tablespoon corn starch
GF* - To make this gluten free, use GF panko or bread crumbs.
Preparation:
1. Preheat the oven to 425 degrees.
2. In a small bowl, whisk 2 tablespoons olive oil, the vinegar, 1 clove garlic and Italian seasoning. Add the shallot, toss to coat and season with salt and pepper. Set aside to pickle.
3. Mix cranberries, white wine, water and sugar in a sauce pan. Heat over medium and cover. Let this boil while you make the fish.
4. Place the pistachios, panko, fennel, 1 clove garlic, and 1 tablespoon olive oil in a food processor, blend well.
5. Line a baking sheet with foil. Place fish on sheet and brush with the remaining olive oil. Divide the nut mixture among the fillets, pressing to adhere.
6. Bake until the fish just starts to flake in the center, 10 to 12 minutes. If the nut topping starts of burn, cover with foil.
7. After putting the fish in the oven, stir cornstarch into cranberry sauce. Continue to let it boil to thicken.
8. Toss the mixed greens with the shallot mixture; season. Divide the salad among plates. Top each serving with a cod fillet and drizzle with cranberry sauce.