Whitefishwithchickpearagu Recipes

ITALIAN WHITEFISH

Steps:

• Cut the onion into rings, the garlic very finely and the olives in half.
• In a large skillet, heat oil and sauté the garlic and onion on medium heat, then add the tomatoes, olives , parsley and wine .
• Leave the mixture on the heat for about 5-10 minutes, then add the fillets to it. Leave on the heat for about 5-10 minutes until the fish turns white and becomes easy to break apart.

WHITE FISH WITH LEMON AND FRESH HERBS

Steps:

• Heat the oil in a large non-stick skillet until it is hot.
• While it is heating, season the fish fillets with salt and pepper and dredge them in flour.
• Saute the fillets over high heat for about 2 minutes on each side.
• Transfer them to a warm platter and keep warm.
• Quickly add the chicken broth or fish stock to the pan.
• Stir with a wooden spoon to release any caramelised bits that may be stuck to the pan.
• Cook until the broth's been reduced by half.
• Add lemon juice.
• Pour the sauce over the fillets.
• Sprinkle with parsley and chives.
• Serve immediately{hot}.
• Note: You may have to saute the fillets in 2 batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
• Enjoy!

WHITE FISH WITH CHICKPEA RAGU

Steps:

• 1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1⁄4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute.
• 2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.
• 3. Season the fish with 1⁄4 tsp each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.