MUSTARD AND HERB-CRUSTED FISH
INGREDIENTS
- 1 pound Fish Filet (Halibut, Sea Bass, Salmon, or Cod)
- 1 stick butter (approx. 6-8 tablespoons), room temperature
- 1/4 tablespoon Kosher salt
- 1/4 tablespoon freshly cracked black pepper
- 1 teaspoon each chopped dill, chives, basil and flat-leaf parsley
- 1 teaspoon whole-grain mustard
- 1 tablespoon unseasoned breadcrumbs
- 1 tablespoon olive oil
- 2 strips of bacon, roughly chopped into chunks
- 1 large leek
- 1 larger head of fennel, core removed and sliced in thin strips (against the grain, not vertically)
- 2 cloves of garlic, finely chopped
- 1/4 cup dry white wine
- Extra Virgin Olive Oil, whole fine herbs, juice of half a lemon and a pinch of flake sea salt to finish
DIRECTIONS
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Preheat oven to 325°.
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Combine the soft butter with the salt, pepper, mustard and chopped herbs until throughly combined.
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Heat the oil in a heavy-bottomed sauté pan until it shimmers, then add the bacon.
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When the bacon is cooked, add the leek and sauté in the oil/bacon on medium-high heat.
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Lightly sauté the leek for a minute until it becomes fragrant and then add the fennel. Cook the bacon/fennel/leek mixture until the vegetables are soft.
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Add the chopped garlic and sauté until you smell the garlic and as soon as you smell the garlic add the white wine.
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Spread the herb butter evenly onto the fish and top with breadcrumbs.
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Place the buttered filet on top of the sautéed vegetable/bacon mixture and place in the oven.
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Allow the fish to cook on the bed of vegetables until its internal temperature reaches 120°. This will take approximately 15 minutes.
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Serve fish with the sautéed vegetables and your choice of sides (this dish is excellent served simply with with rice, farro or quinoa). Garnish with Extra-virgin Olive Oil, fines herbs and lemon juice.