30 minute creamy sundried tomato basil fish and tortellini
Lightly seared white fish swimming in a buttery white wine sauce with puffy tortellinis a touch of kale for a green pop.
Ingredients
- 4 4-6oz filets thinner-cut white fish, such as flounder or tilapia
- 1/3 cup all purpose flour
- 1 tsp garlic powder
- 1/4 tsp each kosher salt and pepper
- 2 tbsp butter
- 2 shallots, minced
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1/4 tsp red pepper flakes, or to taste
- 1/2 cup dry white wine
- 2 cups kale, shredded or torn
- 1 lb cheese tortellini, fresh or frozen
- 1 cup vegetable broth, or water
- 1 cup canned full-fat coconut milk
- 1/2 cup fresh parmesan cheese, grated
- 1/2 cup sundried tomatoes, drained and chopped
- 1/2 cup fresh basil, roughly chopped
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Pat the fish filets dry. Whisk together the flour, garlic powder, and a pinch of salt and pepper. Dredge both sides of the fish in the flour mixture, pressing slightly to adhere, and set in the hot pan. Sear 2 minutes.
- Flip the fish. Drop 1 tablespoon butter in the pan and swirl around the fish until very fragrant and starting to brown, about 2 minutes longer. Move the filets to a plate.
- Add the second tablespoon of butter, shallots, garlic, oregano, and red pepper flakes. Cook until the garlic and shallots turn golden, about 1-2 minutes. Pour in the white wine and stir until slightly reduced, about 3-4 minutes longer.
- Pour in the broth and kale. Bring the liquid to a simmer, then add the tortellini and cook according to package directions, usually about 3 minutes. Stir in the coconut milk, parmesan, sundried tomatoes, and basil. Slide the fish and any juices into the pan and heat until warmed through.
Notes
*To store: Fish and tortellini keep well, covered, in the fridge for up to 3 days.
*Coconut-free: Sub out the coconut milk for heavy cream, half and half, or whole milk.