BRAISED WHOLE FISH RECIPES

Steps:

• Preheat oven to 350°F. Spread the chopped potatoes across a large sheet pan and drizzle with enough oil to coat. Sprinkle a generous amount of kosher salt and fresh cracked pepper over the top. Roast in the oven, flipping with a spatula once or twice. Cook until soft in the middle but crispy on the outside, about 30 minutes.
• To clean the leek, cut off the root end and the green tops (leave some light green). Slice the leek in half lengthwise. Run each half under cold water to rinse out dirt between the layers. Pat dry and slice again into ¼” half-moons. Wash the kale and remove stems from the greens. Tear into small pieces.
• Heat a large, ovenproof sauté pan over medium heat. Melt the butter and, once it begins to foam, add the sliced leek. Gently cook down for a couple minutes then add the garlic and kale. Continue to cook until the kale just begins to soften but is not fully wilted. Deglaze the pan with white wine and stir in the heavy cream. Add the preserved lemon slices. Reduce the heat to a simmer and let the sauce reduce. Taste and season with salt and pepper as needed.
• Turn the heat off and gently lay each fillet into the pan, pushing them down to partially submerge. Transfer the whole pan to the oven to finish cooking. If your pan is not ovenproof or if it’s too small, use a large baking dish instead.
• Braise the fish in the sauce until just barely cooked through. It should flake easily with a fork when done. Small, thin fillets will only take 6 to 8 minutes. This recipe can be made with thicker fish like halibut, but it will take longer to cook through in the oven.
• Serve the fish fillets with the crispy potatoes. Add a spoonful of the kale and cream sauce. Sprinkle with fresh dill and/or parsley to finish.
• If you’re not a fan of kale and want to substitute with spinach, add the greens after reducing the sauce and just before you add the fish so that it doesn’t wilt too fast.

Steps:

• Put the olive oil in a Dutch oven over medium-high heat. When it is hot, sprinkle the fish with salt and pepper, and add it to the pot. Cook, undisturbed, until it is well browned, 5 or 6 minutes. (If you’re using halibut fillet, and it has skin, brown the nonskin side.) Transfer it to a plate, browned side up.
• Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
• Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes. Adjust the heat so the mixture simmers; when the vegetables are nearly tender — about 10 minutes later — nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid. Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
• Transfer the fish to a cutting board, and divide the vegetables among shallow bowls. Slice the fish and put it on top of the vegetables. Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.