Fish Fillets with Olives and Oregano |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Elegant but easy, this fast fish dinner is simple enough to prepare on a weeknight and special enough to serve to company. Ingredients:
4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut (6 oz each) |
1 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons extra-virgin olive oil |
4 very thin lemon slices |
1/2 cup dry white wine |
1/3 cup pitted brine-cured green olives such as picholine, halved lengthwise (2 oz) |
1 to 1 1/2 teaspoons fresh lemon juice |
2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled |
Directions:
1. Put oven rack in upper third of oven and preheat oven to 450°F.
2. 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.
3. 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.
4. 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.
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