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Lemon Caper Black Cod & Garlic Rapini
This easy-to-make dish is loaded with vitamin C and potassium.
Loading ...April 8th, 2012
Recipe by Paula BowmanPhotography by Edward PondFood styling by David GrenierProp styling by Jane Hardin
Servings
4Prep Time
15 minutesCook Time
30 minutesIngredients
Directions
Preheat oven to 425 F. In a large, non-stick, ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Season fish with salt and pepper, and sear until golden. Place skillet in oven and cook for about 10 minutes, or until cooked through.
Meanwhile, heat 1 tablespoon each oil and butter over medium heat in a large skillet with a tight-fitting lid. Add garlic and cook, stirring often until fragrant and golden, about 1 minute. Add rapini, season with salt and pepper and stir for 1 minute. Add 1/4 cup water, cover and continue to cook until rapini wilts and most water evaporates. Remove from heat and keep warm.
When fish is almost cooked through, heat remaining olive oil and butter in a small pot over medium-high heat. Add capers and cook until they begin to crisp, about 3-4 minutes. Add remaining water, lemon zest and lemon juice. Remove from heat, add parsley and stir. Divide rapini, fish and sauce between 4 plates, and serve.
Nutrients Per Serving
Nutrients per serving: 287 calories, 18 g fat, 29 g protein, 5 g carbs, 4 g fibre. Excellent source of vitamin C and folate.
Copyright © 2012 St. Joseph Media. All Rights Reserved.