The beauty of this recipe is that it is delicious served warm, at room temperature, or chilled. The technique of roasting fish in a very hot (450°F.) oven for approximately 10 to 12 minutes per inch of thickness is a foolproof method for cooking fish. Once cooked the fish is “dressed” with “dressing” chopped fresh herbs, lemon juice, orange and lemon zest, and bits of dried tomato. Use this preparation for any thick cut of fish: halibut, swordfish, salmon, or Pacific cod will all work well.
Fish 4 pieces of boneless and skinless fish fillets, at least ½ inch thick or preferably thicker
Extra virgin olive oil
Coarse salt and freshly ground black pepper
Herb Citrus Dressing 1 tablespoon small pieces (about ¼ inch) dried tomatoes
¼ cup fresh lemon juice
2 tablespoons cold water
2 tablespoons extra virgin olive oil
1 tablespoon minced red onion
1 tablespoon minced fresh mint leaves
1 tablespoon minced dill
½ teaspoon each grated lemon and orange zest
¼ teaspoon finely grated garlic
Lemon slices for garnish
Fresh herbs (parsley and dill) sprigs for garnish
1. Preheat the oven to 450°F. Arrange the fish on a rimmed baking sheet. Sprinkle with salt and pepper. Drizzle each piece of fish with about ½ teaspoon olive oil and sprinkle with a pinch of salt and a grinding of black pepper. Roast until the center turns from translucent to opaque, 10 to 12 minutes.
2. While the fish is roasting make the citrus dressing: Place the dried tomatoes in a small bowl and add about ¼ cup of boiling water; let stand 5 minutes. Drain and pat dry.
3. In a small bowl combine the lemon juice, water, 2 tablespoons olive oil, ½ teaspoon salt and a grinding of black pepper; whisk to blend. Fold in the onion, mint, dill, lemon and orange zest, garlic, and the reconstituted dried tomatoes.
4. When the fish is baked transfer it to a platter or individual serving plates. Stir the dressing with a fork and spoon it over the fish, dividing evenly. Garnish each with a lemon slice and a mint leaf of sprig of dill.
Dried figs and fennel, both important flavors in the cooking of the eastern Mediterranean region, are often paired in sweets like candies and cakes. Here I take liberty with the combination and pair them in a simple braise of chicken. As they slowly cook the dried figs absorb the heady chicken and fennel laced broth and becoming juicy and succulent.
1 fennel bulb, about 12 ounces
8 ounces dried Calimyrna figs, stems trimmed, 12 to 14 figs
1 whole chicken, about 3½ pounds, cut into 8 serving pieces, excess fat and skin trimmed
Coarse salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 medium or 1 large leek, roots and green tops trimmed, soaked in warm water, rinsed thoroughly, cut into 1- inch lengths
2 medium carrots cut into 1- inch lengths
1 garlic clove, grated
1 teaspoon fennel seeds, bruised with a mortar and pestle or the side of a heavy knife
1 cup chicken broth
1 cup dry white wine
1. Trim the stem end and the dark green tops from the fennel; reserve a few fronds for garnish. Cut fennel bulb lengthwise into quarters; cut across into 1 inch pieces. Chill in a bowl of iced water 20 minutes; drain.
2.
Place the figs in a small bowl and cover with boiling water; let stand 10 minutes; drain and cut in half.
3.
Sprinkle the chicken with salt and pepper. Heat the olive oil in a large deep skillet or sauté pan until hot. Add the chicken, a few pieces at a time and cook until lightly browned, about 5 minutes per side. Remove the chicken to a side dish as it browns. Leave a thin film of oil in the bottom of the pan: discard remaining oil.
4.
Add the fennel, leeks, and carrots to the pan. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the figs and fennel seeds to the pan. Cook, stirring, until the cut sides of the fig are lightly browned, about 5 minutes. Add the garlic; cook, stirring, 1 minute.
5.
Add the chicken broth and the wine. Heat to a boil; boil, uncovered, over high heat until reduced by half, about 5 minutes. Add the chicken and the juices to the pan. Cover and cook over medium low heat until the chicken juices run clear when pierced with a fork, about 15 minutes.
6.
With a slotted spoon transfer the chicken and vegetables to a warmed serving platter; cover to keep warm. Boil the juices over high heat until reduced and slightly thickened, 1 to 2 minutes. Pour the juices over the chicken; garnish with fennel fronds
