Whitefish With Lemon Vinaigrette - cooking recipe

Ingredients

8 tablespoons extra virgin olive oil
3 shallots, thinly sliced
1 (12 ounce) radicchio, coarsely chopped
1 (15 ounce) can cannellini beans, drained and rinsed
1/3 cup fish stock
salt & freshly ground black pepper
6 white fish fillets, such as tilapia
all-purpose flour, for dredging
lemon vinaigrette
1/4 cup fresh lemon juice
1/4 cup lightly packed fresh Italian parsley
2 garlic cloves
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup extra virgin olive oil

Preparation

Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.
Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
Vinaigrette.
Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.