30 minute creamy sundried tomato basil fish and tortellini
Fresh, yet still cozy is the name of the game with this week’s One Skillet Wonder as a cold front swings through the state on Saturday. Yippee!
I know many folk are tired of Old Man Winter, but considering we basically just get Midlife Crisis Winter, I’m okay when he’s in a chipper mood and decides to breathe his chilly exhalation over the state. We have such a short season that whenever an anomaly of a front pulls through, I’m ecstatic and can pretend we live near mountains when all we’ve got outside for scenery is halfassed palm trees and shrubs.
I do always find it funny how people can have such different preferences and perspectives. Those out west in the hills or up north where Nor’easters bite the lands dream about escaping to the tropics, where I and some others tire so fast of the sweaty, stifling southern climate that we can’t even begin to understand why folks opt to retire in actual hell. I’d imagine the “grass is always greener” philosophy plays here to some end. Want what you don’t have, have what you don’t want. Like hair textures and eye colors and body types.
This dish mobilizes two seasons: fresh and light, yet hearty and warming. The creamy sauce is accented with basil and sundried tomatoes, while parmesan and cheesy pasta keep the dish filling and rib-sticking. Super for a night requiring fast and hearty.
Fishing for…Well, Fish
I typically prefer thick cuts of white fish in most of my recipes, but as with my Creamy White Fish and Mushroom Marsala from a couple months back, thinner filets work better here. I went with flounder, but cod and tilapia (not my favorite, but sometimes all you have!) are suitable as well.
Whichever variety you choose, be sure to pay it very dry before you begin. Whisk up a dredge of flour, garlic powder, salt, and pepper. Press both sides of the fish in the flour, shake off any excess, and set in a hot, oiled skillet to sear for a couple minutes.
Next, flip the fish and swirl in a pat of butter. The butter caramelizes the dredge and creates a crispy coating. Let the butter brown a couple minutes. Shift the fish over to a clean plate.
Don’t Be a Weeny, Eat Tortellini
Next up, throw in another tablespoon of butter as well as our aromatic pals Shallot, Garlic, Dried Oregano, and Red Pepper Flakes. Heat for a minute or so until nice and golden.
Deglaze the pan with white wine for a few minutes, then add kale and vegetable broth. Bring to a boil and toss in fresh or frozen tortellini. Either work in this case. Cook until the tortellini softens, which usually takes only a few minutes.
To finish the sauce, dump in coconut milk, fresh parmesan, sundried tomatoes (you can use oil packed or dried, it’s up to you!) and fresh basil. Taste the whole spiel for salt and pepper and adjust as needed. Scoop the fish gently back into the sauce and heat until the latter thickens a bit.
You have a lot of freedom as far as substitutions go with this dish. As always, coconut milk can be eliminated for heavy cream, half and half, or whole milk, or even a combination depending on your richness preferences.
If you don’t cook with wine, simply add an equal amount of vegetable broth instead. A couple tablespoons of lemon juice adds a brightness and acidity that can help mimic better the flavor wine leaves behind.
Don’t have kale? Spinach or any dark leafy green can be used in place.
The beauty of one skillet meals, aside from the simplicity hinted by the namesick, is how often you can adjust them based on what you like and don’t like. I love providing alternatives to show that cooking can be as artistic as you wish it to be, and does not usually operate in absolutes. I think that’s what tends to drive people away from preparing their own meals: a fear of veering away from what a recipe says and bombing the whole thing. Unless you burn the shit out of something or legitimately break your oven, most dishes can be salvaged with a bit of playful adjustment, or changed based on what you have. The kitchen is a great laboratory. Have fun with it!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More 30 minute meals to try:
30 Minute Miso Black Pepper Ramen Carbonara
30 Minute Sesame Black Pepper Noodles with Crispy Sweet Potatoes
30 Minute Creamy Chickpea Tortellini Soup
30 minute creamy sundried tomato basil fish and tortellini
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.
