Whitefish with Basil Relish and Sauteed Spinach
Whitefish are native to the Great Lakes and are prized for their tender white fish and delicate flavor. They’re a Chicago favorite. Add the flavors and colors of the green spinach and basil-tomato relish, for one of my favorite gluten-free dishes.
Serves 8
Basil Relish
3 cups diced fresh Roma tomatoes
¼ cup diced sweet onions
¼ cup chiffonade-cut fresh basil (a fine julienne)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt and ground black pepper
Whitefish
8 (8-ounce) fresh whitefish fillets
2 tablespoons olive oil
2 tablespoons paprika
Salt and ground black pepper
Sautéed Spinach
2 tablespoons olive oil
1 cup diced sweet onion
2 pounds fresh spinach, washed well and trimmed
Salt and ground black pepper
Make the relish: In a lidded container, mix the tomatoes, onions, basil, balsamic vinegar, and oil together. Season with salt and pepper. Cover and refrigerate at least 2 hours to allow the flavors to develop before serving. To serve, bring to room temperature.
Make the fish: Preheat the oven to 375°F. Place the fillets on a lightly oiled baking sheet. Lightly brush the fish with 2 tablespoons of olive oil, and season with paprika, salt, and pepper. Bake for 8 to 10 minutes, depending on the thickness of the fillets, or until completely cooked through.
Make the spinach: While the fish is cooking, heat the olive oil in a 12-inch skillet. Add the onions and sauté until transparent, approximately 2 minutes. Add the spinach, in batches, and sauté for 2 to 3 minutes, or until tender and just cooked. Remove from the heat, and season with salt and pepper before serving as directed.
Place ¼ cup of spinach mixture in the center of each plate to form a mound. Place one cooked whitefish fillet on top of the spinach and ladle 1/3 cup of the relish on top of and around the fish. Serve with French bread, if desired.
Note: Whitefish is a delicate, bright-skinned fish and should be handled minimally. The fillet should be firm to the touch.