Lavaret with parsley and capers, wilted spinach, slow roasted tomatoes with fennel seeds and chilli
A modern European-style fish dish, combining delicate flavors with a few bright, Mediterranean accents.Lavaret – This is a freshwater whitefish, common in Alpine regions such as France and Switzerland (also known as whitefish or coregonus lavaretus). It has a fine, flaky texture and mild, buttery flavor—somewhat like trout or sea bass.Parsley and Capers – These ingredients are used in a fresh herb-caper sauce or dressing, adding a bright, tangy, and slightly briny flavor to balance the mildness of the fish.Slow-roasted tomatoes with fennel seeds and chili – The tomatoes, roasted slowly with olive oil, fennel seeds, and a touch of chili, develop a sweet, aromatic, and gently spicy component that complements the fish beautifully.Wilted spinach – Lightly sautéed or wilted spinach adds a fresh, earthy note and rounds out the dish, both in flavor and color.This dish is elegant and balanced — soft, buttery fish; herby-briny topping; sweet-spicy tomatoes; and tender greens. It’s the kind of plate you might find in a fine-dining restaurant or a coastal European bistro, showcasing freshness and restraint.
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Ingredients
For the Lavaret
Parsley & Caper Garnish
- 2 tablespoons capers rinsed and chopped
- 2 tablespoons fresh parsley finely chopped
- 1 small shallot very finely diced
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 1 squeeze lemon juice
- 1 pinch salt
Slow-Roasted Tomatoes
- 500 g cherry or small plum tomatoes, halved
- 2 teaspoon fennel seeds lightly crushed
- ½ teaspoon chilli flakes (adjust to taste)
- 2 tablespoons olive oil
- Sea salt and black pepper
Wilted Spinach
- 400 g baby spinach
- 1 clove garlic thinly sliced
- 1 tablespoons olive oil or butter
- 1 pinch nutmeg (optional)
- Salt to taste
Instructions
Cook tomatoes
- Slow-roast the tomatoes
- Preheat oven to 130°C (265°F).
- Place tomato halves on a baking tray lined with parchment.
- Drizzle with olive oil, scatter over fennel seeds, chilli flakes, salt, and pepper.
- Roast for 1½–2 hours until soft, sweet, and slightly caramelised.
(You can make these ahead—they store beautifully for a couple of days.)
Make the parsley & caper dressing
- In a small bowl, whisk together parsley, capers, shallot, mustard, oil, and lemon juice.
- Season lightly.
- Let sit at room temperature for 10–15 minutes so flavours mingle.
Cook the Lavaret
- Pat the fillets dry and season both sides with salt and pepper.
- Heat olive oil in a non-stick pan over medium-high heat.
- Place fish skin-side down and cook undisturbed for 3–4 minutes, until the skin is crisp.
- Flip gently, add butter and a squeeze of lemon juice, and cook another minute or two until just opaque in the center.
- Remove from heat and let rest for a minute.
Wilt the spinach
- In a large pan, heat olive oil (or butter) with sliced garlic until fragrant but not browned.
- Add spinach, toss until just wilted (1–2 minutes).
- Season lightly with salt and a tiny pinch of nutmeg if you like.
To Serve
- Place a bed of wilted spinach on each plate.
- Add a Lavaret fillet (crisp skin up).
- Spoon some roasted tomatoes around.
- Drizzle the parsley & caper dressing over the fish.
- Finish with a few extra fennel seeds or a small drizzle of the tomato roasting oil for color and aroma.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 535kcal (27%)Carbohydrates: 28g (9%)Protein: 39g (78%)Fat: 32g (49%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 86mg (29%)Sodium: 317mg (14%)Potassium: 1439mg (41%)Fiber: 6g (25%)Sugar: 18g (20%)Vitamin A: 9723IU (194%)Vitamin C: 48mg (58%)Calcium: 167mg (17%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
