Fish Fillets With Olives and Oregano |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Quick dinner for a weeknight, but good enough for entertaining. I found this in Gourmet Magazine. I used seabass, but you could use any white, thick fish - halibut, monkfish, etc... Ingredients:
4 pieces white fish fillets, boneless, skinless (1 1/4-inch thick) |
1 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons olive extra virgin olive oil |
4 lemon slices (very thin) |
1/2 cup dry white wine |
1/3 cup pitted bine cured green olives, halved lengthwise |
1 1/2 teaspoons fresh lemon juice |
2 tablespoons fresh oregano, finely chopped |
Directions:
1. Pre-heat oven to 450 F and put your oven rack in the top third of the oven.
2. Pat fish dry and sprinkle with salt and pepper.
3. Heat 1 TBSP of the oil in a 12 heavy skillet over med-high heat, hot but not smoking, then sear the fillets on one side only, until brown.
4. Transfer the fish, seared sides up, to a baking dish. Reserve the skillet. Top each piece of fish with a slice of lemon.
5. Add the wine to the skillet and bring to a boil, scraping up any brown bits. Boil for 30 seconds and the pour around the fish.
6. Scatter the olives around the fish and bake, uncovered, until fish is just cooked through, 8-12 minutes.
7. Transfer the fish to a platter and then whisk the lemon juice, oregano, and remaining 2 TBSP olive oil into the cooking liquid in the baking dish. Season with salt and pepper to taste, and spoon over the fish.
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