April 20th, 2024
Recipes
Fish with Paprika, Fennel, and Olives
Valentina P
- Difficulty
•
- Time 35"
If you've never appreciated paprika before, this dish may make you change your mind. The smoky spice is used twice here. First, to season simple pan-cooked fish and then to add a burst of flavor to a savory topping consisting of tender pan-cooked fennel, white wine, and olives. If you're not a fan of fennel yet, try the onion option instead. But try not to skip the fennel seeds - they add depth of flavor to the topping. You can also add a few spoonfuls of the wine to the fish as it cooks for a little something extra. The topping here is a spin on Fennel with Burst Tomatoes and Olives.
How To MakeDiet Type: Low-carb
Shopping List
- 4 (5 ounce) sea bass fillets (or other white fish, Note 1)
- 1 medium-sized fennel bulb or onion, thinly sliced
- 1 cup fresh tomatoes, chopped
- 1/2 cup white wine
- 33333333/100000000 cup pitted olives, roughly chopped
- 3 tablespoons olive oil (divided)
- 1 1/2 teaspoons smoked paprika (divided)
- 1 teaspoon fennel seeds
- 2 cloves garlic, minced
- 1/4 teaspoon dried oregano (optional)
- salt and red pepper flakes, to taste
Instructions
- Step 1: Season the fish fillets with salt, pepper, and 1/2 teaspoon of the paprika. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the fish and cook until they are opaque in the center, about 3 minutes per side depending on the height of the fillet. Continue this process with all fillets, being mindful not to overcrowd the pan. Transfer the cooked fish to a plate and cover with foil to keep the fish warm while making the topping.
- Step 2: Wipe the skillet clean and heat the remaining 2 tablespoons of oil over medium-high heat. Add the fennel or onion and 1 teaspoon(s) of paprika. Cook for 5 to 7 minutes, or until the fennel softens.
- Step 3: Add the tomatoes, garlic, fennel seeds, olives, optional oregano, and wine. Stir and lower the heat to medium. Cook until the wine has almost all cooked off and the tomatoes have broken down, about 5 to 7 minutes. Season with salt and pepper.
- Serve: Top the cooked fish with the warm fennel mixture. Sprinkle with optional parsley and enjoy.
Recipe Notes
Note 1: Fish options here include barramundi, trout, and tilapia. Flakier fish such as cod can be used as well, but keep in mind they tend to fall apart when cooking.
Nutrition
If you've never appreciated paprika before, this dish may make you change your mind. The smoky spice is used twice here. First, to season simple pan-cooked fish and then to add a burst of flavor to a savory topping consisting of tender pan-cooked fennel, tomatoes, and olives. If you're not a fan of fennel yet, try the onion option instead. But try not to skip the fennel seeds - they add depth of flavor to the topping. The topping here is a spin on Fennel with Burst Tomatoes and Olives.
How To MakeDiet Type: Paleo
Shopping List
- 4 (5 ounce) sea bass fillets (or other white fish, Note 1)
- 1 medium-sized fennel bulb or onion, thinly sliced
- 1 cup fresh tomatoes, chopped
- 1/2 cup vegetable broth or water
- 33333333/100000000 cup pitted olives, roughly chopped
- 3 tablespoons olive oil (divided)
- 1 1/2 teaspoons smoked paprika (divided)
- 1 teaspoon fennel seeds
- 2 cloves garlic, minced
- 1/4 teaspoon dried oregano (optional)
- salt and red pepper flakes, to taste
- lemon juice, to taste
Instructions
- Step 1: Season the fish fillets with salt, pepper, and 1/2 teaspoon of the paprika. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the fish and cook until they are opaque in the center, about 3 minutes per side depending on the height of the fillet. Continue this process with all fillets, being mindful not to overcrowd the pan. Transfer the cooked fish to a plate and cover with foil to keep the fish warm while making the topping.
- Step 2: Wipe the skillet clean and heat the remaining 2 tablespoons of oil over medium-high heat. Add the fennel or onion and 1 teaspoon(s) of paprika. Cook for 5 to 7 minutes, or until the fennel softens.
- Step 3: Add the tomatoes, garlic, fennel seeds, olives, optional oregano, and broth or water. Stir and lower the heat to medium. Cook until the broth has almost all cooked off and the tomatoes have broken down, about 5 to 7 minutes. Season with salt, pepper, and a squeeze of lemon juice.
- Serve: Top the cooked fish with the warm fennel mixture. Sprinkle with optional parsley and enjoy.
Recipe Notes
Note 1: Fish options here include barramundi, trout, and tilapia. Flakier fish such as cod can be used as well, but keep in mind they tend to fall apart when cooking.
Nutrition
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What you should eat next
Fish with Paprika, Fennel, and Olives
PT35M 4 (5 ounce) sea bass fillets (or other white fish, Note 1) 1 medium-sized fennel bulb or onion, thinly sliced 1 cup fresh tomatoes, chopped 1/2 cup white wine 33333333/100000000 cup pitted olives, roughly chopped 3 tablespoons olive oil (divided) 1 1/2 teaspoons smoked paprika (divided) 1 teaspoon fennel seeds 2 cloves garlic, minced 1/4 teaspoon dried oregano (optional) salt and red pepper flakes, to taste Gluten Free Paleo Low-Carb 4 Servings
Ingredients:
