Seared Fish with Paprika-Lemon Butter, Rustic White Bean Cream and Sautéed Swiss Chard

Instructions

1. 1

   Preheat the oven to 120 °C / 250 °F to keep the fish warm if needed. Pat the fish fillets completely dry with paper towels and season both sides with 4 g (3/4 tsp) salt and 1 g (1/2 tsp) black pepper.

2. 2

   Heat 1 tbsp (15 ml) olive oil in a medium saucepan over medium heat. Add the yellow onion and cook for 3 to 4 minutes until softened. Stir in 2 chopped garlic cloves and cook for 30 seconds more.

3. 3

   Add the cooked white beans, vegetable broth, half of the lemon zest, and 1 tbsp (15 ml) lemon juice. Cook for 5 minutes over medium-low heat. Add 1 tbsp (15 g) butter and stir. Mash partially with a potato masher or blend briefly for a rustic cream. Season with 2 g salt (about 1/4 tsp) and a little pepper. Keep warm over very low heat.

4. 4

   Meanwhile, heat 1 tbsp (15 ml) olive oil in a wide skillet over medium-high heat. Add the Swiss chard stems and cook for 2 minutes. Add the leaves, a pinch of salt, and 1 tbsp (15 ml) water. Sauté for 3 to 4 minutes until tender. Finish with 1 grated garlic clove and cook 30 seconds more. Keep warm.

5. 5

   In a large oven-safe skillet, heat the remaining 1 tbsp (15 ml) olive oil over medium-high heat. Add the fish fillets and sear for 2 to 3 minutes on the first side, until lightly crusted. Turn carefully and cook 1 minute more.

6. 6

   Transfer the skillet to the oven and finish cooking the fish for 4 to 6 minutes at 120 °C / 250 °F, depending on thickness, until opaque and flaky. If your skillet is not oven-safe, lower the heat and cover the pan for 3 to 5 minutes instead.

7. 7

   In a small saucepan, melt the remaining 2 tbsp (30 g) butter over low heat. Add the sweet paprika, red pepper flakes if using, the remaining lemon zest, the remaining lemon juice, and a pinch of black pepper. Cook for 30 seconds without letting the butter burn.

8. 8

   To serve, spoon a base of rustic white bean cream onto each plate. Set the seared fish on top and the sautéed Swiss chard on the side. Spoon over the paprika-lemon butter and finish with the chopped fresh parsley.