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Week of 6/6/22

White Fish with Pistou
with quinoa / summer vegetable saute

Active: 40 Total: 40
Original GF Paleo Vegetarian
White Fish with Pistou

This summery French-inspired meal is a colorful way to start off the week.
Smarts: Pistou is a French basil sauce that is just like pesto except without the pine nuts. Be sure to make a double batch tonight if you're going to make Wednesday's soup. 

Proteins
Fish, non-canned
Cuisines
European - Mediterranean
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66

Ingredients

Metric
Servings:
4
Quinoa:
  • Quinoa, uncooked - 1/2 cup
  • Stock, any type - 1 cup
White Fish with Summer Vegetable Saute:
  • Asparagus - 1 bunch , chopped
  • Tomatoes, cherry or grape - 1 1/2 cups , halved
  • Corn kernels, fresh or frozen - 1 1/2 cups
  • Lemons - 1 , wedges
  • Fish, any white variety - 1 lb
  • Butter - 2 Tbsp
  • Oil, olive - 1 1/2 Tbsp
Pistou:
  • Garlic - 2 cloves , peeled
  • Cheese, parmesan - 1 oz , chopped
  • Basil leaves, fresh - 1 1/2 oz
  • Oil, olive - 1/4 cup

Prep

  1. Make quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Make pistou - (Double if making Wednesday’s meal.) Peel garlic cloves. Place parmesan cheese, garlic cloves, and basil leaves in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (portion for pistou) until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  3. Asparagus - Chop into bite-sized pieces. (Can be done up to 5 days ahead)

  4. Tomatoes / Corn / Lemons - Prep as directed. Store separately. (Can be done 1 day ahead)

  5. Fish - Rinse and pat dry. Season with some salt and pepper.

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Make

  1. Heat a large saute pan over medium heat. Add butter. When butter melts, add asparagus with some salt. Saute until tender, 3 to 6 minutes (depending on thickness).

  2. To asparagus, add corn and tomatoes and saute until tomatoes soften slightly, about 2 minutes more. Squeeze about half the lemon wedges into the saute. Season with some salt and pepper.

  3. Move pan with the vegetables off the heat and cover to keep warm. (If you want to use the same pan to cook the fish, transfer the vegetables to a serving platter and wipe out the pan.)

  4. Place a nonstick pan over medium heat. Add olive oil (portion for fish). When oil is shimmering, add fish and leave it to sear on one side until golden brown, ~2 minutes. Flip fish and cook the other side until it flakes easily, 2 to 4 minutes more (depending on thickness).

  5. If quinoa was made ahead, reheat in the microwave.

  6. Serve fish over quinoa with vegetable saute on the side. Serve pistou over fish (reserve half the pistou if doubled). Serve extra lemon wedges on the side. Enjoy!

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