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Ingredients

 

For the collard stems barigoules:
1/4 cup good quality olive oil  
6 garlic cloves, peeled and crushed
2 carrots, peeled and cut into 1/4 x 1/4 x 2-inch lengths
1 large onion, cut in matchstick-size pieces
4 sprigs fresh thyme
4 bay leaves
1 tsp. red chili flakes
1 Tbs. black peppercorns
Stems from one large bunch of collards
1 tsp. kosher salt
1 cup dry white wine
Juice of 1 lemon
 

For the golden tilefish:
1/8 cup fresh flat-leaf parsley leaves
1/8 cup fresh chives, roughly chopped
1/8 cup fresh tarragon leaves
1/8 cup fresh basil leaves
1/4 cup good quality olive oil plus more to drizzle on fish
1/2 cup panko breadcrumbs
Kosher salt
Ground black pepper
4 (6-oz.) golden tilefish filets

Directions

Heat the olive oil in a medium stockpot over medium-high heat. Add the garlic, carrots, onion, thyme, bay leaves, chili flakes, and black peppercorns. Cook, stirring frequently, until the onions are soft and translucent, about four minutes.

Add the collard stems, salt, wine, and lemon juice and cover the stockpot. Reduce the heat to medium and simmer until the collard stems are just tender, about 15 minutes. This can be done up to a day in advance and later reheated over low heat.

Preheat an oven to 375°F. Line a rimmed baking sheet with parchment paper.

Put the parsley, chives, tarragon, basil, and olive oil in a food processor. Pulse them to combine. Scraping down the sides of the bowl several times, purée them into the consistency of pesto or flaky wet sand. Add the panko, one teaspoon of salt, and half a teaspoon of pepper and pulse until the panko takes on a green color.

Pat the tilefish filets dry and place them on the baking sheet. Season with salt and pepper. Drizzle a trace of olive oil over the filets. Spoon the herb crust onto the filets, gently pressing it into place.

Bake the filets for about 15 minutes, or until lightly browned, cooked through, and flaky.

Place the collard stems in four large pasta bowls. Gently place the golden tilefish on top of the collard stems. Spoon some of the broth from cooking the stems into the bowls and serve.

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