Roasted Fish with Lemon Relish

Roasted Fish with Lemon Relish

Obviously work hasn’t slowed down my obsessive cookbook collecting as I now have a Cook’s Illustrated subscription and bought a new cookbook.

I love how easy to prepare this dish was. The relish alone would be a great topping for chicken, pasta, or on a salad. I’m usually anti-raisins in my food, but I’m slowly warming up to them. They definitely add a nice sweetness to the dish.

Roasted Fish with Lemon Relish (adapted from Martha Stewart’s Everyday Food: Great Food Fast)

1/4 cup slivered almonds
1/4 cup raisins
Zest and juice of 1 lemon*
3 Tablespoons olive oil**
4 fish fillets (book calls for salmon, I used rainbow trout)
Salt and pepper
Baby spinach

1. Preheat oven to 450F. Put nuts on a baking sheet and pop them in while the oven is preheating for about 5-7 minutes. Remove and set aside.
2. Put raisins and zest in a small bowl and cover with boiling water.
3. When the oven is done preheating, salt and pepper the fish. Cook for about 8-10 minutes.
4. While the fish is cooking, drain the water from the raisins and lemon zest. Add the lemon juice, olive oil, and almonds. Season to taste.
5. When the fish is done, make a bed of spinach and put the fish on top. Pour some of the lemon relish on top.

*book calls for slivered zest that you can make using a vegetable peeler and then slicing it thinly. I blindly didn’t see the directions for this on the page and just used my Microplane.
** I recommend using really good olive oil as it’s being eaten straight up and not being cooked with. It makes the dish stand out. A fantastic place in Toronto is the Olive Pit (877 Queen Street West) where you can taste all the different oils that they have.

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