Baked Fish with Crème Fraiche Tartar Sauce and Dill Rice Pilaf with Peas
A creamy white and green sauce finishes white baked fish atop spinach. Accent with a side of colorful pilaf for an elegant and easy meal.
- 2 tablespoons butter
- 1/4 cup broken spaghetti or orzo pasta
- 4 scallions, white and green parts finely chopped, divided
- 1 cup long grain white rice
- 2 cups chicken stock
- 4 tablespoons fresh dill, finely chopped
- 1/2 cup frozen green peas
- 1/2 cup cream
- 1/4 cup crème fraiche
- Juice of 1/2 lemon
- 2 tablespoons cornichons or gherkin pickles, finely chopped
- 2 tablespoons small capers
- Salt and pepper
- 4 pieces halibut or other sustainable white fish
- Olive oil
- Seafood seasoning, such as Old Bay brand or Rachael Ray Seafood Seasoning blend
- 3/4 pound fresh spinach
- 1 garlic clove, crushed
Heat the butter in a saucepot over medium heat. When it foams, add the pasta and stir until golden. Add the whites of the scallions, rice and stock. Bring to a boil; cover and reduce the heat to simmer. Cook the rice the 15 minutes, then add half of the dill, the peas and the greens of the onions. Stir, then cook for 2-3 minutes more, then turn off the heat.
Pre-heat the broiler.
For the sauce, in small pot over low heat, combine the cream, crème fraiche, lemon juice, pickles, capers, salt, pepper and the remaining dill. Keep at a low bubble while the fish broils.
Dress the fish with a little olive oil and season with seafood seasoning. Broil until opaque.
Wilt the spinach over medium heat in drizzle of oil. Add the garlic clove and season with salt and pepper.
Serve the fish on a bed of spinach topped with warm tartar sauce and rice alongside.