Fish Fillet Glazed with Garlic-Lemon Honey, over Creamy Kohlrabi and Tender Barley with Sautéed Spinach
An original fish recipe featuring pan-seared fillets lacquered with a glossy garlic, honey, and lemon glaze, served over a silky kohlrabi purée and paired with tender barley and sautéed spinach. It balances sweet, citrusy, and herbal notes in an elegant yet approachable dish.
Ingredients
- 4 filetes / 680 g 680 g firm white fish fillets (como bacalao, mero or halibut, skinless)
- 8 g 8 g salt (divided)
- 3 g 3 g black pepper (freshly ground, divided)
- 45 ml 45 ml olive oil (divided)
- 45 ml 45 ml honey
- 12 g 12 g garlic (finely chopped)
- 4 g 4 g lemon zest
- 45 ml 45 ml lemon juice (freshly squeezed, divided)
- 4 g 4 g fresh thyme (hojitas chopped, divided)
- 500 g 500 g kohlrabi (pelado and cut diced)
- 180 g 180 g potato (pelada and cut diced)
- 750 ml 750 ml vegetable broth or water (for cocer the colinabo and the papa)
- 30 g 30 g butter (for the cream of colinabo)
- 80 ml 80 ml milk (whole or semidescremada)
- 160 g 160 g pearled barley (enjuagada)
- 50 g 50 g shallot (finely chopped)
- 120 g 120 g fresh spinach (lavada)
- 15 ml 15 ml apple cider vinegar
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Season the fish fillets with 4 g (about 3/4 tsp) salt and 1 g (about 1/3 tsp) black pepper. Let them rest while you prepare the other components.
- 2
2. Place the kohlrabi and potato in a medium saucepan with 750 ml (3 cups) vegetable broth or water and bring to a boil. Cook over medium heat for 15 to 18 minutes, until very tender.
- 3
3. Meanwhile, in another saucepan, cook the pearled barley in enough boiling water for 25 to 30 minutes, until tender with a slight bite. Drain well and set aside.
- 4
4. In a small bowl, combine the honey, minced garlic, lemon zest, 30 ml (2 tbsp) lemon juice, and half of the fresh thyme. Set this glaze aside.
- 5
5. Heat 15 ml (1 tbsp) olive oil in a medium skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the drained barley, fresh spinach, 15 ml (1 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Cook for 2 to 3 minutes, just until the spinach wilts. Keep warm.
- 6
6. Drain the kohlrabi and potato, reserving 60 ml (1/4 cup) of the cooking liquid. Blend or mash with the butter, milk, 2 g (about 1/3 tsp) salt, and a little reserved liquid until smooth and silky. Keep warm.
- 7
7. Pat the fish fillets dry with paper towels if they released moisture. Heat a large oven-safe skillet with 15 ml (1 tbsp) olive oil over medium-high heat. Sear the fish for 2 minutes on the first side and 1 minute on the second side.
- 8
8. Brush the tops of the fillets with the garlic-lemon honey glaze. Transfer the skillet to a preheated oven at 425°F (220°C) and bake for 6 to 8 minutes, until the fish is cooked through and flakes easily.
- 9
9. Return the skillet to the stove over low heat if you want a more polished finish. Add the apple cider vinegar around the fish and gently swirl the pan for 30 seconds so the glaze turns glossy. Sprinkle with the remaining fresh thyme.
- 10
10. To serve, spread a layer of kohlrabi cream on each plate. Place a portion of barley with spinach on the side and set a glazed fish fillet on top. Finish with the pan juices spooned over.
Chef tips
If your fish is very thin, reduce the oven time to 4 to 5 minutes. For an extra-smooth kohlrabi purée, pass it through a fine sieve after blending. The barley can be cooked ahead and reheated with the shallot and spinach just before serving.
Substitutions
You can substitute the kohlrabi with mild turnip, the barley with cooked brown rice or quinoa, and the thyme with fresh marjoram. If you want to avoid dairy, use olive oil instead of butter and an unsweetened plant-based milk instead of regular milk.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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