All content copyright Katrina Hall 2008 through 2018

Saturday, March 14, 2009

poached fish with roasted vegetables and spinach-dill sauce

I made this wonderful meal for dinner last night - gently poached pollock with a colorful jumble of roasted vegetables and topped with a vaguely Portuguese sauce. Good, healthy, delicious - my kind of dinner!
To make:
baby carrots, cut in two
sweet potatoes, peeled and cut into chunks
an onion, peeled and cut into thick slivers
a few scallions, cut into 3 " pieces
red-skinned potatoes, cut into chunks
1 cup grape tomatoes, or more, whole
If you have butternut squash or brussels sprouts, those would be terrific, too. I did not.
Set oven to 400F.
Drizzle olive oil in a large roasting pan. ( You don't want them swimming in oil, so be frugal)
Add the vegetables and stir until coated with olive oil.
Roast until vegetables are tender, stirring gently every once in a while. It should take about 40 minutes, depending on amount.
Remove from oven and turn off heat.
The fish:
I used pollock, which is slightly darker than cod or haddock. The amount you need will depend on how many servings you're planning. Each plate should have a few hefty chunks of fish.
1 lb. or so of thick white fish ( cod, pollock, haddock)
2 slices lemon
a few slices of onion
fresh dill
salt and pepper
In stainless steel skillet, add water to about an inch . Add the lemon slices and onion. Place the fish on top, and sprinkle with dill and salt and pepper.
Bring the poaching water up to a simmer, and simmer 10 minutes, or until fish is cooked through. Remove fish to a plate.
The spinach-dill sauce:
In a blender, add a handful of clean, washed spinach, stems and all
( I microwaved for a minute to sort-of blanch it)
1 T. fresh dill, or 1 t. dried dill
1 t. red wine vinegar
a drizzle of olive oil
1 T. water from the fish poaching
Blend until it forms a thick paste.
To assemble:
Add several spoonfuls of roasted vegetables to each plate.
Divide the fish among plates, so each person has a few thick pieces.
Add a scoop of sauce to the top.
Sprinkle with salt and pepper and serve.
And that's it! Enjoy!
Featured on TasteSpotting!


Anonymous said...

we just finished eating this, and it was lovely! such a simple, yet very different dish.

this is a keeper, for sure.

thank you! :)

katrina said...

You just made it? Wow - that's wonderful - and thanks for the feedback!

Anonymous said...

yep, i read the recipe yesterday and made up my mind right then and there to make it for saturday night dinner. and i am sooooo glad i did.

i read your blog regularly, btw, and always come away inspired.

ps - is that a picture of you as a child on your blog? my hair used to look like that too!

katrina said...

Hi, nancy :)
Glad you popped up to introduce yourself! Love your blog - I also used to write only in lower case ie: ee cummings, so I understand.

Yah, that's me at 4? 5? and I grew up to have "wild, Irish hair" as my hairdresser calls it.

Anonymous said...

good old e.e. cummings......"in just spring, when the world is mud-luscious..." :)

glad you enjoy my blog. it's just me, chatting. nothing fancy. :)

Anonymous said...

Mmmm, this look so delicious! I HAVE to try this! :)

katrina said...

Thanks, tminor! It's another one-plate or one-bowl meal that I seem to be leaning toward these days! The combination of the fish and the veggies, with the spinach sauce worked out well, I think.