Golden Seared Fish with Warm Fennel-Orange Vinaigrette, Rustic White Bean Cream, and Sautéed Swiss Chard

Instructions

1. 1

   1. Pat the fish fillets very dry with paper towels. Season both sides with 4 g (3/4 tsp) salt and the black pepper. Let them rest for 10 minutes while you prepare the sides.

2. 2

   2. For the rustic white bean cream, heat 15 ml (1 tbsp) olive oil in a saucepan over medium heat. Add 1 whole garlic clove and cook for 30 seconds to infuse the oil. Add the white beans, 120 ml (1/2 cup) of the vegetable broth or water, and 2 g (1/4 tsp) salt. Cook for 5 to 6 minutes until heated through.

3. 3

   3. Remove the garlic clove if you want a milder flavor, or leave it in for more intensity. Mash or blend the beans into a rustic cream. Add more broth, 1 tablespoon at a time, if you want a looser texture. Keep warm over very low heat.

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   4. For the warm vinaigrette, heat 15 ml (1 tbsp) olive oil in a small skillet over medium heat. Add the diced fennel, shallot, and 1 minced garlic clove. Cook for 4 to 5 minutes, stirring, until the fennel softens without taking on too much color.

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   5. Add the orange zest, 80 ml (1/3 cup) orange juice, white wine vinegar, honey, 1 g (1/8 tsp) salt, and the red pepper flakes if using. Cook for 2 to 3 minutes over medium-low heat until a light, aromatic warm vinaigrette forms. Turn off the heat and stir in half of the parsley and, if available, some chopped fennel fronds.

6. 6

   6. For the Swiss chard, heat another 15 ml (1 tbsp) olive oil in a skillet over medium-high heat. Add the last minced garlic clove and cook for 15 seconds. Add the chard stems and sauté for 2 minutes. Add the leaves, a pinch of salt, and cook 2 to 3 minutes more, until tender but still vibrant green. Keep warm.

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   7. Heat a large nonstick or steel skillet over medium-high heat for 2 minutes. Add the remaining 15 ml (1 tbsp) olive oil. Place the fish fillets skin-side down and press gently with a spatula for 20 seconds so they do not curl.

8. 8

   8. Cook the fish 4 to 5 minutes on the skin side, until crisp and the opaque color has risen almost halfway up the fillet. Flip carefully and cook 2 to 4 minutes more, depending on thickness, until just cooked and it flakes easily. If you prefer to finish it in the oven, transfer it to a preheated oven at 400°F / 200°C for 2 to 3 minutes after crisping the skin.

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   9. To serve, spread a base of rustic white bean cream on each plate. Arrange the sautéed Swiss chard on top, then place the fish fillet over it. Spoon the warm fennel-orange vinaigrette over and around the fish. Sprinkle with the remaining parsley and serve immediately.