Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

cW Recipes: ‘Fish and Chips’ with Creme Fraiche
fish and chips cw recipe
Swing into the joy of spring with these light and fresh kitchen favorites. Try this one for lunch or dinner!

Created by Amber Sullivan | Serves 2-4

Recipe ingredients

ingredients

  • 1 sweet or white onion, thinly sliced
  • 7 small/medium gold potatoes, rinsed and sliced into 1/4-inch rounds
  • 2 tbsp avocado or olive oil
  • 1 tsp salt
  • 2 cloves garlic, minced or pressed
  • 1 tbsp fresh thyme leaves
  • 1 tsp paprika
  • 1 lb sole, cod or other white fish (about 2 filets)
  • 1 lemon, sliced into rounds
  • 3 tbsp unsalted butter (optional)
  • 1/3 cup creme fraiche or sour cream
  • Juice of 1 lemon
  • Pinch of salt
  • Fresh parsley
directions

Directions

  1. Preheat oven to 425 degrees F
  2. Caramelize onion in a cast iron pan with 1 tbsp olive oil and a pinch of salt; cook over medium-low heat for 15 minutes until soft; transfer to a bowl
  3. Toss sliced potatoes in a bowl with olive oil, garlic, thyme leaves, paprika and salt
  4. Layer the sliced potatoes in the same cast iron pan used to cook onions; and cook in the oven for about 18 minutes; remove from the oven and mix in the caramelized onions
  5. Pat fish dry and season with salt and pepper; layer fish filets on top of potato and onion mixture, and top with lemon slices and thyme sprigs, and bake for an additional 10 to 12 minutes, until fish is flakey and cooked through 
  6. In a small bowl, whisk together creme fraiche or sour cream, lemon juice and salt 
  7. Top cooked fish with a dollop of the creme fraiche sauce and a sprinkle of paprika

about the chef

Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves cooking for others, focusing on unique, seasonal ingredients for innovative, healthy, and flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.

More
articles

THRIVEOSITY
Mind & Body

Keep Calm and Thrive On

After years of working with patients with cancer, clinical psychologist Ritu Trivedi-Purohit, Psy.D., founded Thriveosity, a new monthly gift box that caters to the cancer community in all forms.

Read More »
DR JESSICA SHEPHERD
Ask the Doctor

Closing the Gap

TV personality and OB-GYN Dr. Jessica Shepherd understands the importance of addressing health disparities from every angle.

Read More »