Lavaret with parsley and capers, wilted spinach, slow roasted tomatoes with fennel seeds and chilli

Grilled fish fillet topped with capers and greens, served with roasted tomatoes and leafy greens

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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Prep Time 25

Cook Time 2

Total Time 2 25

Course Dinner, Main Course

Cuisine European, Italian, Mediterranean

Servings servings

Calories 535 kcal

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Ingredients

For the Lavaret

4 Lavaret about 150–180g each, or other whitefish like trout or Arctic char) fillets, skin on
2 tablespoons olive oil
Sea salt and cracked black pepper
2 tablespoons butter
1/2 lemon juice

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

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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.

Start Cooking

Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

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.

Keyword comfort food, fish, healthy, slow roasted

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