Dijon-Crusted Steelhead with Soffritto

Soffritto is a popular combination of several foundational ingredients in Italian cooking that are slightly cooked (the term means under-fried or fried slowly). This version is a perfect counterpart to the slightly spicy mustard-topped steelhead.

  • 1 tablespoon olive oil
  • ½ cup finely diced yellow onion
  • ½ cup finely diced red bell pepper
  • 1 tablespoon minced garlic
  • ¼ cup red wine
  • ¼ cup chicken stock
  • 16 oz. tomato sauce
  • 1 tablespoon chopped parsley
  • Kosher salt
  • Juice of ½ lemon

  • 2 lb. steelhead fillets, cut into four equal portions
  • 2 tablespoons Dijon mustard
  • Vegetable oil
  • 1 cup plain bread crumbs (fresh or dried)
  • Kosher salt
  • 1 teaspoon butter

  1. Preheat oven to 450°F.

  2. To make the soffritto, add olive oil, onion, red pepper and garlic to small saucepan; cook over medium heat 1 minute. Add red wine; cook for 1 minute. Add chicken stock, tomato sauce and parsley. Heat until simmering. Season with salt. Add lemon juice; bring to a boil. Reduce heat to low and simmer 10 to 15 minutes until the sauce has thickened.

  3. Meanwhile, coat the fillets liberally with Dijon mustard; gently dip in bread crumbs until evenly coated. Season lightly with salt. Coat large oven-proof sauté pan with vegetable oil; heat over low heat.

  4. When pan is hot, increase heat to medium-high. Lay fillets in pan 1 inch apart. Sear until golden brown and fillets begin to release from the pan. Turn fillets, add butter to the pan and coat place pan in oven. Bake for 8 to 10 minutes until done (fish is translucent).

  5. Serve fillets topped with warm soffritto.

4 servings

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