This impressive one-pot dinner keeps the dishes minimal (perfect for midweek dinners!), but packs a ton of flavor. The richness of the kanpachi is balanced by the acidity of the cherry tomatoes and olives, with a punch of freshness from the basil.
May use either kanpachi portions, or 1 kanpachi fillet, cut into 4 portions.
Ingredients
Pesto
1 cup basil leaves, picked
3 garlic cloves
1 Tablespoon kosher salt
¼ cup parmesan, grated
½ cup extra virgin olive oil
Fish
4 kanpachi portions or 1 kanpachi fillet, cut into 4 portions
2 Tablespoons extra virgin olive oil, divided
4-6 small yellow potatoes
12 ounce cherry tomatoes
½ cup castelvetrano olives, pitted
2 garlic cloves, sliced
1 Tablespoon kosher salt, divided
½ cup white wine
Directions
MAKE THE PESTO
In a food processor, combine the garlic
cloves, salt, basil and parmesan and blend on high. Scrape down the sides,
then, with the motor running, drizzle in the olive oil. This pesto will be
fairly chunky and separated, instead of a smooth puree.
Place the kanpachi portions on a plate, and
slather with the pesto on all sides, then set aside while you prepare the rest
of the dish.
Prepare a saute pan by coating the bottom
with a tablespoon of olive oil. Slice the potatoes very thinly, no more than ¼
inch thick, and lay them in the saute pan, overlapping, in a spiral, starting
from the outside of the pan and working your way in. Season with ½ tablespoon
of salt.
In a bowl, toss the cherry tomatoes with
the sliced garlic, olives, the remaining ½ tablespoon of salt and 1 tablespoon
of olive oil, then pour the mixture over the potatoes evenly. Add the white
wine.
Lay the fish portions over the top of the
vegetables, scraping any pesto left on the plate onto the fish.
Cover with a lid, and place over
medium-high heat for about 10 minutes, until the wine starts to simmer and
steam is beginning to eke out from below the lid.
Drop the heat to medium-low, and let steam
another 15-20 minutes, until the fish flakes and the potatoes are fork tender.
Serve!
