Fish Fillets With Olives And Oregano Recipe

Name: Fish Fillets With Olives And Oregano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; a 2 1/2-qt shallow ceramic or glass baking dish

Servings: persons

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
a 2 1/2-qt shallow ceramic or glass baking dish

1
Put oven rack in upper third of oven and preheat oven to 450u00b0F.
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.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Fish Fillets With Olives And Oregano falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Fillets With Olives And Oregano

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