Pescado blanco con salsa de verduras de primavera

Ingredientes

• 4 (6-ounce) skinless white fish fillets (like cod, halibut, or haddock)
• 1 teaspoon Kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large shallot, finely minced
• 2 cloves garlic, thinly sliced
• 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 3/4 cup low-sodium chicken or vegetable broth
• 5 ounces fresh spring greens (spinach, arugula, chard mix)
• 2 tablespoons heavy cream (optional)
• 1 lemon, zested and juiced
• 2 tablespoons fresh dill or parsley, finely chopped

Preparación

1. 1

   Pat the fish fillets completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

2. 2

   Place a large skillet over medium-high heat. Add olive oil. Once shimmering, carefully place fish in the pan. Cook for 3-4 minutes, undisturbed, until a golden-brown crust forms.

3. 3

   Flip the fish. Add the butter to the pan. Baste the fish with the melting butter for 1 minute. Cook for another 2-4 minutes until the fish is opaque and flakes easily (145°F). Remove fish to a plate.

4. 4

   Reduce heat to medium. Add the shallot to the same skillet and cook for 2 minutes until softened. Add the sliced garlic and cook for 30-60 seconds until fragrant.

5. 5

   Pour in the white wine to deglaze, scraping up any browned bits. Let it bubble and reduce by half, about 2 minutes.

6. 6

   Add the chicken broth, bring to a simmer, and cook for 3-4 minutes to reduce slightly.

7. 7

   Add the spring greens in batches, stirring until just wilted, about 1-2 minutes.

8. 8

   Stir in the optional heavy cream, lemon zest, and lemon juice. Season with salt and pepper to taste.

9. 9

   Spoon the sauce onto plates, top with a fish fillet, and garnish with fresh dill or parsley before serving.