Herb-Rubbed White Fish with Bitter Greens and Lemon Oil

Skillet-seared white fish rubbed with mint, dill, and cumin lands on bitter greens glossed with lemon oil. It echoes the cumin-scented fish and takeaway counters of Pompeii in A Bowl at the Thermopolium.

Serves 2

Estimate for one serving

• 810 cal
• 14.4g protein
• 45g carbs
• 9.4g fat
• 6g fiber

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Ingredients

• 2 (6-oz each) white fish fillets (such as cod or sea bass)
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh dill
• 1/2 tsp ground cumin
• 4 tbsp olive oil
• 4 cups bitter greens (such as arugula or chicory)
• 1, juiced lemon
• 1/2 tsp salt
• 2 slices crusty bread

Instructions

1. 1Pat fish dry. Mix chopped mint, dill, cumin, salt, and olive oil into a paste. Rub evenly over both sides of the fish fillets.
2. 2Heat olive oil in a large skillet over medium-high heat. Add fish and cook 3-4 minutes per side until golden and just cooked through. Remove and keep warm.
3. 3In a small bowl whisk remaining olive oil with lemon juice and salt to make lemon oil. Toss bitter greens lightly with half the lemon oil.
4. 4Plate fish over the dressed greens. Drizzle remaining lemon oil over fish and serve immediately with crusty bread.