Golden Seared Fish with Roasted Red Pepper Caper Sauce, over Creamy Lemon Millet and Sautéed Spinach

Instructions

1. 1

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

2. 2

   Place the millet in a medium saucepan with the vegetable broth or water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 18 to 20 minutes until the liquid is absorbed and the millet is tender.

3. 3

   While the millet cooks, heat 2 tbsp (30 ml) olive oil in a wide skillet over medium heat. Add the shallot and 2 minced garlic cloves; cook for 2 to 3 minutes until softened.

4. 4

   Stir in the roasted red peppers, dry white wine, capers, zest of half the lemon, and 1 tbsp (15 ml) lemon juice. Cook for 4 to 5 minutes so the wine reduces slightly. Blend the mixture with a blender or immersion blender until smooth. Return the sauce to the pan and add 1 tbsp (14 g) butter. Keep on very low heat.

5. 5

   When the millet is ready, remove it from the heat and let it rest for 3 minutes. Stir in the Greek yogurt, 1 tbsp (14 g) butter, the remaining lemon juice, a pinch of salt, and a little black pepper until creamy.

6. 6

   Heat the remaining 1 tbsp (15 ml) olive oil in another large skillet over medium-high heat. Once hot, add the fish fillets and cook for 3 to 4 minutes on the first side. Turn carefully and cook 2 to 4 minutes more, depending on thickness, until the fish is golden and just cooked through in the center. If desired, transfer it to the oven at 120 °C / 250 °F for 3 to 5 minutes to keep warm without overcooking.

7. 7

   In a clean skillet, or in an open area of the pan, add the spinach with the 2 sliced garlic cloves. Cook over medium heat for 2 to 3 minutes, tossing, until the spinach wilts. Season with the remaining salt and pepper.

8. 8

   To serve, spoon the creamy millet onto 4 plates. Arrange the sautéed spinach on top or alongside. Add one fish fillet to each plate, spoon over the roasted red pepper caper sauce, and finish with the chopped fresh parsley and a little extra lemon zest if desired.