Chef Nathan Lyon Pan-Seared Tilapia With Braised Leeks & Gremolata

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Cristina Ferrare
Uploaded by: Cristina Ferrare


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1 tsp lemon zest (zest of 1 lemon), grated on a microplane and chopped finely

1 medium garlic clove, peeled and minced (½ tsp)

3 tbsp finely chopped fresh flat-leaf Italian parsley

Kosher salt, to taste

Freshly ground black pepper, to taste

½ pound leeks

1 small bulb fennel, sliced into 8 equal wedges

1 tbsp extra-virgin olive oil

1 tbsp unsalted butter

5 springs fresh thyme

1 large garlic clove peeled and minced

1 cup dry white wine (preferably sauvignon blanc)

1 cup vegetable stock

1½ tbsp of fresh lemon juice (juice of half a lemon)

2 tbsp roughly chopped fresh flat-leaf Italian parsley

2 tilapia fillets, 1 inch thick at the thickest point (about ¾ pound)

½ cup unbleached all-purpose flour

1½ tbsp fresh lemon juice (juice of half a lemon)

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