Recipe courtesy of Giada De Laurentiis
Episode: Girls Night In
Print
Total:
35 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 8 tablespoons extra-virgin olive oil
  • 3 shallots, thinly sliced
  • 1 large head radicchio (about 12 ounces), coarsely chopped
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/3 cup fish broth
  • Salt and freshly ground black pepper
  • 6 (5 to 6-ounce) whitefish fillets, such as tilapia
  • All-purpose flour, for dredging
  • Lemon Vinaigrette, recipe follows
Lemon Vinaigrette:
  • 1/4 cup fresh lemon juice
  • 1/4 cup lightly packed fresh Italian parsley leaves
  • 2 cloves garlic
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil

Directions

Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.

Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.

Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.

Lemon Vinaigrette:

Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

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