Mushroom Free Lemon Garlic Wild Fish with Sautéed Beet Greens
Total time35 min
Prep time15 min
Cook time20 min
4.5(30)
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Learn more →Ingredients
4 servings
For the fish
- 4 wild-caught white fish fillets (such as cod, halibut, or snapper), about 6 oz each
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the lemon-garlic pan sauce
- 4 cloves garlic, thinly sliced
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- ¼ cup chicken broth or vegetable broth
- 1 tbsp olive oil
- 1 tsp lemon zest
For the beet greens
- 1 large bunch beet greens (from 1 bunch of beets, about 6–8 oz greens), stems trimmed and leaves roughly chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp sea salt
For serving
- lemon wedges, for serving (optional)
- fresh flat-leaf parsley, roughly chopped, for serving (optional)
Instructions
- 1
Pat the fish fillets thoroughly dry with paper towels, then season both sides evenly with the 1/2 tsp sea salt and 1/4 tsp black pepper.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the fillets presentation-side down and cook undisturbed for 3–4 minutes, until the underside is golden and the fish releases easily from the pan.
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