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Roasted Winter Nicoise Salad with ‘Oven-Poached’ White Fish

Roasted Winter Nicoise Salad with ‘Oven-Poached’ White Fish

Healthy Recipes

Overview

Meal: Lunch or Dinner
Dietary Type: Omnivore  
Prep Time: 15 minutes 
Cook Time: 30 minutes
Serves: 4 



The Dish
Nicoise salad is a classic—a light spring salad, full of veggies and, on occasion, seafood. Our version is made to accommodate the colder months, substituting spring vegetables for winter ones. Roasting the veggies, and then cooling, provides a bit more flavor and softens the heartier produce. 

The dressing, a simple combination of lemon, olive oil, dijon, and honey, acts as a marinade and poaching liquid for both the veggies (sweet potatoes, brussel sprouts, and beets) and the white fish.

Hacking this Recipe: The roasted veggies can be made a day or two ahead of time, and let to cool in the refrigerator until you’re ready to serve. Same can be said about the white fish, cooked, cooled, and refrigerated until ready to eat. 

Ingredients
Dressing/Marinade: 
1 each (100 g) lemon, zested and juiced 
3 tablespoons (45 ml) extra virgin olive oil
1 tablespoon (15 ml) dijon mustard 
1 tablespoon (15 ml) honey or agave 
1/2 teaspoon (2 g) salt 
pinch of black pepper

Veggies:
1 lb. (500 g) sweet potatoes, peeled and diced 
5 oz (140 g) brussel sprouts, halved 
1 each (250 g) beet, peeled and diced 

Oven Poached Fish: 
12 oz (340 g) white fish (cod, halibut, or catfish) 
1 cup (250 g) seafood or vegetable broth 

Salad:
6 oz (170 g) baby spinach 
1 each (30 g) shallot, peeled and thinly sliced 
1 cup (160 g) whole olives, pitted 
2 teaspoons (8 g) capers 

Preparation 

  • Preheat oven to 400°F or 200°C. 
  • In a large bowl, whisk to combine the lemon juice, zest, mustard, honey, salt, and pepper. Pour half of the dressing into a small high-sided baking dish. 
  • Place sweet potatoes, brussel sprouts, and beets in the bowl and toss with the reserved dressing. Place veggies on a baking sheet and roast for 15-20 minutes or until tender. Remove from the oven and set aside to cool. 
  • Place fish into the baking dish with the dressing, add broth and cover with aluminum foil. Place in the oven and poach fish for 15-20 minutes, or until cooked through. Remove from the oven and set aside to cool. Once cool, flake into bite-sized chunks with a fork. Reserve poaching liquid to use as dressing for the salad. 
  • Divide spinach between plates and top with sweet potatoes, brussel sprouts, beets, fish, shallots, olives, and capers. Drizzle salad with a little of the reserved poaching liquid before serving. 

Vegetarian and Vegan Modifications: Firm tofu (not extra firm) can easily substitute in for white fish. It flakes pretty well into bite-sized pieces. 

Gluten-Free Modifications: N/A

Do you have any pro tips for modifications to this recipe? If so, let us know in the comments below, or on the Community page. Have a question for the chef? You can also ask that here!