Tilapia Over Poached Endive and Radiccio

Fine vegetables poached and flavored with lemon is a light bed fit for delicate white fish. Here I use Belian endive and radicchio, but you could use many other veggies such as fennel r leeks. I'd steer clear of the sulphorous cabbage family for this delicate dish, however.

This light dish is complemented very well with a rich gratin of potatoes.

10 oz fresh mushrooms, thickly sliced

2 Tbsp butter

3 Belgian endives, cut in half lengthwise

1 medium head radiccio, quartered

6 cloves garlic, peeled and sliced in half lengthwise

8 green onions, trimmed and cut into thirds

3-4 Tilapia fillets, about 1 1/2 lb

3/4 cup dry white wine

1 Tbsp capers

Heat a large, deep skillet very hot, and toss in the mushrooms with a tablespoon olive oil. Stir regularly until mushrooms release their liquid, dry out and brown up a bit. Set mushrooms aside in a bowl.

In the same skillet, melt butter in a tablespoon olive oil and lay in the endive and radiccio. Scatter the garlic about the veggies and tuck in the green onions around the veggies.

Bring to a sizzle and simmer for about 5-8 minutes to brown veggies a bit.

Add the wine, cover and cook for another five minutes, until the veggies just begin to soften. Uncover, lay the fish over the veggies and scatter mushrooms over fish. Salt and pepper to taste. Place the lemon slices on top of the fish, and scatter capers around dish.

Cover and simmer for about ten minutes.

When the fish is just cooked through, gently remove to a plate. Distribute veggies among four plates and divide fish on top of veggies.

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