I recently became very smitten with Wolfgang Puck and his love for cooking and eating. I’ve heard of him many years ago and after having eaten at his Las Vegas restaurant Spago this last year I discovered him on Facebook in a series called Master Class. I didn’t immediately buy the class but after a while, you know how Facebook just keeps taunting you … I fell victim…. I just couldn’t help myself. I have to say he is very entertaining and damn… I want to try all of his recipes. I made this a while ago and decided it’s time to post it here. I’m trying to eat cleaner and healthier. I’m also back at the gym but that’s another discussion for another post. For now here is my most recent favourite way to eat fish and even my husband, who loves everything deep fried admitted this was delicious.
It’s not gluten free or carb free or even fat free… it does contain butter …. but even on a healthy meal plan doesn’t butter make everything better??? 😉
Puck’s recipe originally calls for Branzino, a type of fish not native to my part of Canada so I used a piece of cod, I’m thinking any good piece of white fish would be fine.
Roasted Fish
(*As per Wolfgang Puck’s Master Class)
- 4 fish fillets
- salt and pepper (to taste)
- olive oil
Herb Crust
- 1 Cup breadcrumbs
- 1/4 Cup parsley leaves
- 1 sprig rosemary
- 2 sprigs thyme
- 2 sprigs tarragon
- 2 tbs chives, chopped
Beurre Blanc Sauce
- 2 tbsp olive oil
- 3 tbsp shallots
- 1 sprig tarragon leaves, chopped
- 1/2 Cup white wine
- 1 tbsp lemon juice ( I used the juice of 1 lemon)
- 1/4 Cup unsalted butter
- 2 tsp capers
- 3 tbsp small tomatoes
- 1 tbsp parsley, chopped
- 6 lemon segments, chopped (I used a whole lemon)
Preheat the oven to 550 degrees F. Prepare the crust by mixing the breadcrumbs and all the seasonings in a food processor and mix until nicely blended. On a well oiled baking sheet brush the fish with oil and salt and pepper the filets. Press the fillets into the herb mixture, If you have a fish with skin then place skin side down on the baking sheet. If your fish doesn’t have skin (like mine) then press breadcrumbs into both sides and place on baking sheet… bake in oven for 5 to 8 minutes… or just until the fish is opaque, time will differ depending on the thickness of the fish.
To make the beurre blanc sauce pour the olive oil in a sauce pan on medium heat and sauce shallots until translucent. Deglaze with wine and add the tarragon. Reduce the wine and add the lemon juice. Whisk the sauce and gradually add in the butter. Salt and pepper and finally add in the capers, tomatoes, parsley and lemon segments. Whisk to combine everything … add salt or pepper to taste.
Serve the fish hot with a generous serving of the beurre blanc sauce… Thank you Wolfgang!
I’ve made this a couple of times and I actually slow roasted some cherry tomatoes for a couple of hours before adding them to the fish. In the middle of winter it’s rather challenging to find tomatoes that have any taste in my part of the world and I’ve taken to roasted them to boost the taste. If you’re interested in doing the same you can following my roasted tomatoes recipe.
