Recipes

... Corvina with roasted beets, beet greens and orange gremolata

Back to Recipes

This is a my take on the recipe I found on epicurious.com

Serves 2

Ingredients:

 

 

½ lb Corvina (or other fish like halibut or ling cod)
3-4 medium beets, cleaned, peeled and halved
1 bunch of beet greens, washed, de-stemmed and chopped
1 T orange zest
½ cup thinly sliced shallots
¼ cup chopped Italian parsley
1/8 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Preparation:

 

Preheat oven to 450 degrees.

 

In a microwavable bowl place beet halves with 1 cup of water and heat on high for 4-6 minutes or until tender but not overcooked. Cool for a few minutes and then slice beet halves into ¼ thick slices.

 

In a medium bowl, place orange zest and parsley with 2 teaspoons of olive oil and salt and pepper to taste.

 

Spray a baking sheet with Pam cooking spray. In a large bowl toss beet greens with 2 teaspoons of olive oil, salt and pepper to taste and pile on one half of baking sheet. Place fish on top of greens, sprinkle with salt and pepper and 2 teaspoons of olive oil. Put 1 tablespoon of the zest gremolata over top of fish.

 

Add beets and shallots to remaining gremolata and toss. Spread on other half of baking sheet so that there is one layer.

 

Put in preheated oven and bake for 8 minutes or until fish is opaque and cooked through. Serve over brown rice, garnish with orange slices.

Serve With:

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927