Ingredients:
- 4 very thin lemon slices
- 1/3 cup pitted brine-cured green olives such as picholine, halved lengthwise (2 oz)
Directions:
- Put oven rack in upper third of oven and preheat oven to 450°F.
- Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
- Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
- Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 348.26 Kcal (1458 kJ) | ||
| Calories from fat | 233.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26g | 40% | |
|---|---|---|---|
| Sodium | 584.32mg | 24% | |
| Potassium | 107.36mg | 2% | |
| Total Carbs | 6.46g | 2% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 19.75g | 39% | |
| Vitamin C | 31.5mg | 52% | |
| Iron | 0.7mg | 4% | |
| Calcium | 21.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 240.61 Kcal (1007 kJ) | ||
| Calories from fat | 161.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.96g | 40% | |
|---|---|---|---|
| Sodium | 403.71mg | 24% | |
| Potassium | 74.18mg | 2% | |
| Total Carbs | 4.46g | 2% | |
| Sugars | 1.45g | 8% | |
| Dietary Fiber | 1.28g | 7% | |
| Protein | 13.64g | 39% | |
| Vitamin C | 21.8mg | 52% | |
| Iron | 0.5mg | 4% | |
| Calcium | 15.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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