Basque Garlic Vinegar Fish

Picture of a white plate with fish and a chard side.
Garlic Vinegar Fish served with Shallot-Garlic Chard. Photo by PattyCooks.

Diet
[x] Flexitarian + Omnivore
[O] Vegan
[O] Vegetarian
[x] Pescatarian 
[x] Gluten free
[x] Weight Maint
[x] Keto Diet: fish is ok, chard is ok
[x] Mediterranean 
[O] Lectin Avoidance: chard
[O] Oxalate Avoidance: chard
[O] Purine Avoidance: fish

Basque Garlic Vinegar Fish Meal

This is a meal of Cod with a vinegar-based topping alongside a Shallot-Garlic chard dish.

Fish

  • 16 oz fillets of pacific rock cod
  • 1 t Kosher salt (1/2t salt per side)
  • 1 T Olive oil
  • t t White pepper (1/2t white pepper per side)

Fish Vinegar Sauce

  • t T Olive oil
  • 4 cloves finely sliced garlic
  • 1 T diced Ancho (ancho or jalapeno )
  • 2 T fresh chopped oregano
  • 2 T fresh chopped thyme
  • 2 T Spanish sherry vinegar

Veggie Side

  • 1 sliced shallot
  • 1 sliced garlic
  • 1 bunch chard (include rough chop chard leaves and stems)
  • 5 T oil
  1. First, heat up the broiler. Dry off and then sprinkle the fish with salt and pepper.

Marinade and Sauce

  1. Combine the olive oil and sliced garlic in a small saucepan and cook just until the garlic turns golden brown.

  2. Lift pot off the heat and add the chili, oregano, thyme, and the sherry vinegar; swirl the mixture together before pouring it over the fish to marinate up to ~1 hour at room temp (but covered).

  3. Place the marinated fish under the boiler on a parchment lined baking sheet for 5 minutes. (If there is skin, put that side up.) Check for doneness and if cooked through, transfer to a serving platter.

Veggie Side

  1. Chop the shallots, garlic, and chard leaves and stems separately.

  2. Heat skillet, Place 1T oil in skillet to first cook the shallots and chopped Chard stems until soft. Then add the leaves until they wilt. a

  3. Add 1/4C water and place a lid on the skillet so the food steams. Turn off the heat and make the rest of the dinner while it stays warm.

Serve

  1. Plate the fish, topped with left over marinade. Add the greens on the side.

Wikipedia: Basque Country (Euskadi) is an autonomous community in northern Spain with strong cultural traditions, a celebrated cuisine and a distinct language that pre-dates the Romance languages.  Basque cooking actually have influenced both Spanish and French foods. The Basque people have their own identity independent of either country.  They have their own cuisine that reflects seafoods and meats, chilies and all with Spanish and French twists.