All content copyright Katrina Hall 2008 through 2014





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!

7 comments:

hi, i'm nancy! 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!

hi, i'm nancy! 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.

hi, i'm nancy! 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. :)

tminor91 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.