Spring green salad with rouille dressing
Delight in the freshness of spring with this invigorating green salad drizzled in a zesty rouille dressing. Perfect blend of flavors awaits!
Ingredients:
- 4 (110g) fresh or frozen skinless cod, catfish, pollock, or tilapia fish fillets, 1/2 to 1 inch thick
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 (410g) can whole tomatoes, drained and chopped
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crushed
- 8 oil-cured Greek olives, pitted and halved, or 8 pitted ripe olives, halved
- 1 teaspoon capers, drained
- 4 sprigs Fresh thyme sprigs
Instructions:
- Defrost the fish if it's frozen. Wash the fish; dry it with paper towels. Keep it aside.
- To make the sauce: warm up oil in a small saucepan on medium heat. Add diced onion and minced garlic; sauté for around 5 minutes until soft, stirring occasionally. Put in tomatoes, thyme, olives, and capers. Bring it to a boil; then lower the heat to medium. Let it simmer, without covering, for about 10 minutes until most of the liquid has reduced.
- At the same time, preheat the broiler. Check the thickness of the fish. Position the fish on the oiled, unheated rack of a broiler pan lined with foil, folding any thin ends. Broil the fish 3 to 4 inches from the heat source for 4 to 6 minutes per 1/2-inch thickness of the fish or until it easily separates when probed with a fork, flipping the fish over once if the slices are 1 inch thick. Serve with the prepared sauce and optionally decorate with fresh thyme sprigs.
Summary:
- Calories: 375 kcal
- Fat: 25 g
- Protein: 12 g
- Carbs: 35 g
- Potassium: 1649 mg
- Magnesium: 166 mg