Golden Fish with Nutty Sauce and Crunchy Salad

Ingredients

Estimated total cost: €14.61 · €3.65/serving

• 1 tsp. golden honey (use a honey dipper for easy measuring)Est. price €0.08–€0.25
• 1/4 cup plus 2 tsp. freshly squeezed lemon juice (strain to remove any pulp)Est. price €0.15–€0.30
• 3 Tbsp. premium extra-virgin olive oil, divided (choose a high-quality olive oil for best flavor)Est. price €0.45–€1.20
• 1 tsp. flaky kosher salt, plus more to tasteEst. price €0.02–€0.08
• 2 petite kohlrabi, meticulously peeled, halved lengthwise, thinly sliced crosswise (use a sharp chef's knife for precision)Est. price €1.20–€2.50
• 1 ripe Granny Smith apple, quartered lengthwise, thinly sliced lengthwise (keep apple slices in a bowl of acidulated water to prevent browning)Est. price €0.40–€0.80
• 1/2 crimson onion, thinly sliced into delicate ribbonsEst. price €0.25–€0.50
• 4 (56-oz.) Chilean sea bass or salmon fillets with their skin intact (pat fish fillets dry with paper towels before seasoning)Est. price €8.00–€12.00
• Freshly cracked black pepper (grind pepper right before using for maximum flavor)Est. price €0.01–€0.03
• 1/2 cup roughly chopped blanched hazelnuts (toast hazelnuts in a dry skillet for extra nuttiness)Est. price €3.50–€6.00

Steps

1. 1

   In a spacious bowl, combine honey, 1/4 cup of lemon juice, 2 tablespoons of oil, and 1 teaspoon of salt. Mix the ingredients thoroughly to create a dressing. Add in kohlrabi, apple, and onion to the dressing and toss them together until evenly coated. Allow the mixture to marinate as you proceed with cooking the fish.

2. 2

   Heat 1 tablespoon of oil in a large nonstick skillet. Season the fish generously with salt and pepper on both sides. Carefully place the fish, skin side down, into the skillet over medium heat. Allow the fish to cook for about 4 minutes until you start to see fat releasing from it. Using a spatula, gently press down on each fillet to ensure that the skin makes good contact with the pan. Repeat this pressing motion every few seconds, moving between fillets, until the skin becomes crispy. Cook without pressing further until the skin is very crispy and the flesh is almost cooked through, which should take about 8-10 minutes (adjust heat if necessary but avoid rushing). Flip the fish over and continue cooking until it is completely opaque throughout, approximately 1 minute more. Place the fish on plates with the crispy skin facing upwards before serving.

3. 3

   After wiping the skillet clean, place it back on the stove over medium heat. Add hazelnuts and butter to the skillet, swirling them frequently until the butter foams and turns brown, which should take around 4 minutes. Take the skillet off the heat and mix in the remaining 2 teaspoons of lemon juice. Season the brown butter sauce with salt and pepper before serving.

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• Cultural note

  The nutty sauce in this dish adds a unique twist to traditional seafood recipes. The combination of honey, lemon, and hazelnuts showcases a fusion of Mediterranean and modern culinary influences.

• Seasonal note

  This dish is best enjoyed in the spring and summer when kohlrabi, apples, and onions are in season, providing the freshest and most flavorful ingredients.

• Health note

  Golden Fish with Nutty Sauce is a nutritious dish rich in protein, healthy fats, and vitamins A and C. It is a good source of omega-3 fatty acids from the sea bass or salmon, beneficial for heart health.