Fish Fillets with Olives and Oregano
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 main-course servings
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 3 tablespoons extra-virgin olive oil
- Carbohydrate 6 g(2%)
- Cholesterol 83 mg(28%)
- Fat 15 g(23%)
- Fiber 3 g(10%)
- Protein 32 g(65%)
- Saturated Fat 2 g(11%)
- Sodium 596 mg(25%)
- Calories 305
Preparation 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.
Preparation 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.
