| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 287 | 10g | 1.6g | 9g |
| sugars | fibre | protein | salt |
| 4g | 2g | 34g | 0.61g |
Why I Love Swiss Fish Fillet Geneva
As a fan of New England cooking, Fish Fillet Geneva is a departure from my typical repertoire, but one I’ve surprisingly found myself quite enamored with. I was introduced to this delightful Swiss recipe by a fellow food enthusiast and have enjoyed it countless times ever since. The marriage of the mild white fish with the flavorful mix of tomatoes, olives and garlic, creates a dish that is both light and savory.
A Recipe Bursting with Mediterranean Flavors
The flavors of Fish Fillet Geneva are distinctly Mediterranean, even though it hails from Switzerland. The blend of the tomatoes, olive oil, garlic and olives bring an inherent tartness and piquant aroma to the dish that truly makes it stand out. The hint of dry white wine gives an added depth, subtly complementing the flavors without overpowering them. If you’re a fan of Tomato Bruschetta, the vibrant and tangy nature of this dish will surely appeal to you.
Pairings and Inspirations
Having been sparked by my meeting with Andre Jaeger, a renowned Swiss chef known for his deftness with fish recipes, Fish Fillet Geneva is best experienced with a simple side of crusty bread. It’s also a natural companion to a fresh, crisp green bean Niçoise salad. It’s reminiscent, yet distinct, from the clam dishes I typically produce from my New England background.
So whether it’s a family meal with my daughters, Erin and Samantha, or a special occasion with friends, Fish Fillet Geneva has proven to be a hit time and time again. It’s a Swiss treasure that I’m eager to share with the culinary world.
What You’ll Need
- 6 pieces white fish fillets (such as tilapia or cod)
- 1 cup dry white wine
- 2 tablespoons extra virgin olive oil
- 1 large onion, thinly sliced
- 6 cloves garlic, minced
- 2 cups chopped tomatoes
- 1/2 cup green olives, pitted and sliced
- 2 tablespoons capers, rinsed
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 lemon, sliced
Method
Step One
Begin by heating the 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Add the thinly sliced onion and minced garlic. Sauté until both the onion and garlic are tender and fragrant, which will usually take around 5 minutes.
Step Two
Add the chopped tomatoes, the green olives, and the rinsed capers into the pan. Season this mixture with salt and black pepper according to your taste preference. Continue cooking this mixture over medium heat for around 10 minutes, until the tomatoes are broken down and have combined with the other ingredients to form a thick sauce.
Step Three
Once the sauce is ready, place the white fish fillets in the pan. Pour the one cup of dry white wine over the fish. Cover the pan and let it cook for about 10-15 minutes. The fish is cooked once it flakes easily with a fork.
Step Four
When the fish is cooked, remove the pan from the heat. Sprinkle the top of the fish with the chopped fresh parsley and arrange the lemon slices on top.
Step Five
Your Fish Fillet Geneva is now ready to be served. Enjoy this flavorful dish with steamed rice or fresh bread and savor the blend of flavors in every bite.
