CRISP-SKINNED TILEFISH OVER PROVENCAL CABBAGE

Crisp-Skinned Tilefish Over Provencal Cabbage image

Provided by Mark Bittman

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 to 1 1/2 pounds tilefish or other firm white fish fillets, preferably skin-on and scaled. (You could use sea bass, red snapper, rockfish, striped bass, cut to fit nicely in the pan.)
1/3 cup extra virgin olive oil
Corn meal or flour for dredging
Salt and freshly ground black pepper
About 1 pound Savoy or other cabbage, shredded
1 cup grape or cherry tomatoes, rinsed
1/2 cup sundried tomatoes, optional
1/2 cup dried porcinis, optional
1/2 to 1 cup good olives
1 tablespoon capers, drained if necessary
1 cup dry white wine or fish stock or water
Parsley or other green herb, as garnish.

Steps:

Turn the heat to medium-high under a heavy skillet (you'll note I used a big cast-iron pan, which I like). Add the oil and let it get hot; dredge the fillets on their skin side in the cornmeal or flour, then cook on one side only until nicely crisp. Remove with a slotted spoon.
Add the cabbage and cook, stirring occasionally, until it wilts. Add the tomatoes, porcini, olives, and capers; stir, then add the liquid. Cook, stirring occasionally, until the cabbage is tender, the tomatoes falling apart, the sun-dried tomatoes and mushrooms tender -- 10 minutes or so, maybe 15. Add a little more liquid if necessary.
Rest the fillets on top of the cooked vegetables, over medium-heat and cook, undisturbed, until they're cooked through, 5 to 10 minutes more -- a thin-bladed knife will pierce their thickest parts immediately. Serve attractively, fish over or surrounded by vegetables. Garnish with parsley or any other green herb that you have on hand, and like.