Serving Size: 2 people

Cooking Time: 20 min

Prep Time: 10 min

I was very excited to find fresh dill bunches at the store the other day which inspired me to cook this lovely, fresh, and healthy recipe.

The Vegetables

I used green beans because that’s what I happened to have in the fridge. Peas or edamame would also be a delicious compliment.

Frozen veggies would also work well but skip the vegetable boiling step. You can microwave the frozen veggies in a bit of water for 1 minute or per the package instructions.

The Fish

You can use any white fish for this recipe. I used Mahi Mahi because that’s what I happened to have in the freezer. Look for 2 filets of approximately the same size to make cooking a bit simpler.

Chicken breast would also work well.

The Pasta

I used an edamame pasta for a healthier and more protein-rich meal, but you can use a typical wheat spaghetti or fettuccine, if that’s what you happen to have in the pantry.

Special Equipment

Dual Citrus Juicer

Cookie Sheet with Silicone Mat

Ingredients

2 White Fish Filets
2 Tbsp Olive Oil
Salt & Pepper
6 oz Edamame Pasta
2 oz Green Beans
½ Onion
1 Garlic Clove, Minced
½ Cup Dry White Wine
¼ Tsp Red Chili Flakes
1 Medium Lemon, Juiced
½ Plain Greek Yogurt
2 Tbsp Milk
2 Tbsp Fresh Chopped Dill

How To

Preheat the oven to 350°F.
Heat a pot of salted water on high until boiling. *PRO TIP*: Add a bit of oil to the pot of boiling water before cooking, this will keep the pasta from sticking. Cook the pasta according to the package instructions. Rinse the pasta under cold water after boiling to prevent overcooking.
Heat a smaller pot of salted water on high until boiling. While the pot comes to a boil, cut the green beans in a slant in approximately ¾” length pieces. When the water is boiling, add the green beans and blanch for 2 minutes. Drain, rinse under cold water to stop the cooking, and set aside.
If you are using frozen fish, make sure it is fully defrosted before use. Completely dry the fish and salt and pepper both sides.
Heat the olive oil on medium high heat until hot. The oil is ready when a small droplet of water into the oil causes a rapid sizzle. When the oil is ready, place the fish into the pan. Sear each side for 3 to 4 minutes. You should not need to scrape the fish off the pan, it will release itself when the sear is complete. After searing, place the fish on a cookie sheet with a silicone mat and put it into the oven for another 5 to 7 minutes, depending on the thickness of the filet.
Turn the pan down to medium and add the onion. Cook for 5 to 7 minutes until it begins to brown, add the garlic. Cook for 1 additional minute, be careful not to burn the garlic.
Add the white wine and use a spatula or wooden spoon to scrape any of the brown bits into the liquid. These brown bits are the “fond”, and that’s where all the flavor is!
Add the chili flakes, to your preference. Squeeze in the lemon juice with the citrus juicer. Add the green beans to the pan. Sauté for 2 minutes.
Remove the pan from the heat and add the yogurt, milk, and dill. Stir to combine thoroughly.
Put the cooked pasta into the saucepan and combine thoroughly.
Plate the meal with the pasta first, and your lovely filet on top.

Serving Suggestions

This goes very well with the rest of that bottle of white wine!

This recipe is adapted from Food & Wine’s Lemon and Dill Chicken Pasta.