Posts Tagged ‘healthy’

Steamed White Fish Provencal

by Lydia Ellison
Steamed White Fish Provencal

Steamed White Fish Provencal

I created this dish for my first (and very dear) private chef clients, The Sloans, about 4 years ago and it became a staple in their house for entertaining because of the beautiful presentation of the fish in the parchment packets. I always make this for new clients the first week of service because it wins everyone over and is fool proof! Coincidentally, Sarah and I both served this dish at separate dinner parties last month and we both paired it with steamed black rice... we really do share a food brain.

Steamed White Fish Provencal

serves 4

4 white fish fillets (Tilapia or Halibut would work well)
2 lemons, thinly sliced
4 heaping teaspoons capers
1 cup cherry tomatoes, sliced in quarters
4 tablespoons Niscoise olives, pitted and chopped
salt and pepper
extra virgin olive oil
4 springs of fresh thyme
4 square sheets of parchment paper (you can substitute foil)
Salt and pepper the white fish fillets. Place 2 slices of lemon on a piece of parchment paper. Top the lemon slices with a piece of seasoned fish and then add 1 teaspoon capers, 1 tablespoon of olives and a handful of tomatoes. Drizzle with olive oil and top with a thyme sprig and wrap the parchment around the fish like a packet, taking care to seal the edges well. Repeat with the remaining fillets and place on a baking sheet, at this point they can keep in the fridge for a few hours before being cooked. Bake in a 400 degree oven for 10-15 minutes depending on the size of the fillets. For a rustic presentation serve in the packets.  Before serving, drizzle with extra virgin olive oil and a squeeze of lemon.

Raw Kale Salad with Apples and Currants



Hurray it’s kale season! This salad is so clean, bright and satisfying you will start keeping a bowl of it on your fridge to nibble on all the time. The hearty texture of the kale leaves “breaks down” in the lemon vinaigrette revealing a sweet, grassy nature. The apples and currents are a burst of sweetness, the nuts add crunch and the cheese brings the salty richness to the table. I made this last week and Drew and I fought over the last bowl which I snuck while he was in the shower!


Raw Kale Salad with Apples and Currants

Adapted from the recipe by Dan Barber in Bon Appetit

Serves 4


1 bunch Tuscan kale, washed, center rib and stems removed, leaves thinly sliced

1-2 apples, diced (I like Fugi)

¼ cup of currants

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 teaspoon honey

salt and pepper

toasted slivered almonds (optional)

shaved parmesan cheese (optional)


Rinse kale in cool water and pat dry with a clean towel. Pull or trim the leaves from both sides of the center rib and slice the leaves into thin ribbons. Make a vinaigrette by dissolving a large pinch of salt into the lemon juice, adding the honey and fresh ground black pepper and then whisking in 1 tablespoons of olive oil. Toss the kale in the vinaigrette and allow to sit for 20 minutes, tossing occasionally.

Meanwhile chop the apple, toast the almond slivers and shave the parmesan. Add the apples and currants to the kale and mix well. Serve topped with shaved almonds and parmesan.


Raw, Vegetarian and Gluten Free. For a Vegan version, serve the salad with out the cheese.