Here I add a simple creamy white wine sauce, flavored with salsa verde to keep things light and fresh. Together, the fresh tomato coulis and the crema sauce make an epic combo for white fish.
1-1/2 lb haddock (or other favorite white fish) fillets, cut into 4 portions10 oz fresh spinach leaves
juice of 1/2 lemon
2 fresh ripe tomatoes, chopped
2 green onions, sliced
2 cloves garlic, minced
1 small yellow or jalapeño pepper, minced
Salsa Verde Crema:
1-1/2 Tbsp corn starch
2 Tbsp cold water
1/2 cup white wine
1/2 cup half and half (or whole milk)
1/4 cup salsa verde
Preheat oven to 425F. Season the fillets on both sides with salt and pepper.
Make the tomato coulis. Heat a few tablespoons olive oil in a wide skillet. Add garlic and pepper and cook for about 2 minutes, until just fragrant. Add the tomatoes and the green onion and cook over high heat to get the tomatoes sizzling. Salt and pepper to taste. Reduce heat and simmer tomatoes on low.
Make the crema sauce by dissolving the corn starch and cold water in a very small bowl. Bring the wine and half and half to a gentle boil in a small sauce pan. Whisk in the corn starch mixture and bring just to a boil. Add the salsa verde and whisk to combine nicely. Remove from heat and cover.
Meanwhile lay fish fillets on a baking sheet and lightly spray with canola oil. Roast fish in the oven for about 8 minutes (10 minutes per inch of thickness).
While the fish roasts, toss spinach in a large deep skillet or pot with a dash of olive oil. Cook to just wilt spinach, tossing often. Season with lemon juice, and some salt and pepper to taste. Mix well and remove from heat, uncovered.
When the fish is done, lay a bed of spinach on each of four plates. Top with a fish fillet and spoon some crema on top. Garnish with tomato coulis.
Serves 4.
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