Hands-On Time
15 Mins
Total Time
30 Mins
Yield
Serves 4
Danny Kim

How to Make It

Step 1

Combine the shallot, thyme, parsley, mustard seeds, ½ cup of the oil, 1 cup water, ½ teaspoon salt, and ¼ teaspoon pepper in a large skillet. Bring to a low simmer.

Step 2

Add the fish and cook, covered, until opaque throughout, 10 to 12 minutes.

Step 3

Toss the frisée with the vinegar, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.

Step 4

Serve the fish over the frisée with the bread.

Chef's Notes

 

 

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Ratings & Reviews

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