Adapted from a Florence Fabricant recipe in New York Times based on a recipe from Armani Ristorante. I love this combination of pink peppercorns and thyme to season the fish – but I have pink peppercorns on hand since I used them to make pink peppercorn ice cream for the AJC. If you don’t have any, and don’t want to go shopping for them, just plain black pepper will be fine, if not as floral in flavor.
Ingredients:
1/3 cup plus 1 tablespoon extra-virgin olive oil, divided 2 white-fleshed fish fillets, with skin, about 12 ounces each 1/2 teaspoon fleur de sel 1/2 teaspoon pink peppercorns, crushed 1/2 teaspoon fresh thyme leaves Zest of 1/2 lemon 1 soft-boiled large egg 2 cups arugula, plus a few sprigs for garnish 1/3 cup flat-leaf parsley leaves (if you have some) 3 tablespoons water 1 1/2 tablespoons lemon juice Salt and ground black pepper
Preparation:
Preheat oven to 400 degrees. Line a baking dish with parchment paper. The dish should be large enough to hold the fillets flat. Brush paper with 1/2 tablespoon oil.
Brush fish on both sides with another 1/2 tablespoon of oil and place in dish, skin side down. Combine fleur de sel, pink peppercorns, thyme and lemon zest and scatter on fish. Put fish in the oven and bake 12 to 15 minutes, until just cooked through.
Peel egg and coarsely chop. Into a blender, add egg, arugula, parsley, tablespoons water, lemon juice and remaining 1/3 cup olive oil. Process to a fine purée. Season to taste with salt and pepper.
Spread sauce on each of 4 warm dinner plates. Cut each fillet in four pieces and place two pieces on each plate, on the arugula sauce. Season fish with salt and pepper. Garnish with arugula and serve.