Recipe: Crispy Paprika-Parmesan Fish Fillets with Sautéed Chard
For the fish:
(3- to 5-ounce) thin fish fillets, such as flounder, tilapia, or grouper
- 1/4 cup
freshly grated Parmesan cheese
- 1 teaspoon
smoked paprika (regular paprika can be substituted)
Pinch of cayenne pepper
- 4 tablespoons
- 2 tablespoons
freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
Lemon wedges, for garnish
For the greens:
- 1 to 2
large garlic cloves, minced
- 1/4 teaspoon
red pepper flakes
- 2 bunches
chard, or other leafy greens like collards or kale, washed and sliced
- 3/4 teaspoon
Freshly ground black pepper
- 1 to 2 tablespoons
red wine vinegar
Turn oven on broil. Generously season tops of fish with salt and pepper. Combine Parmesan, paprika, and cayenne in a small bowl.
Melt 3 tablespoons of butter in a large cast iron skillet over medium heat until gently bubbling. Place the fish in the pan and cook for 3 minutes. Using a fish spatula, carefully turn the fillets over and sprinkle with Parmesan cheese mixture. Place skillet under the broiler and continue cooking until fish is bubbling and golden, 2 to 3 minutes.
Transfer the fish to a warm plate and cover with foil. Return the skillet to the stovetop over medium heat and whisk in lemon juice. Taste and adjust seasoning. Pour off all but 1 tablespoon into a small serving bowl.
To cook the chard, add the garlic and red pepper flakes to the leftover butter sauce in the skillet, and cook over medium heat for about 30 seconds. Add the sliced chard, salt, and pepper. Increase heat to high and sauté until just beginning to soften, 3 to 5 minutes. Stir in the red wine vinegar and salt and pepper to taste.
Serve fish and greens with brown butter sauce, lemon wedges and additional Parmesan on the side.