I’m always looking for a light dish that packs a lot of flavor and that’s quick. I don’t think that I’m asking for too much. After all, working out at the gym or going to tennis practice takes a chunk of time. I think it’s important to work out but, let’s face it a girl has to eat. I simply loved these fish fillets. Gourmet knows how to make me happy in the kitchen!
The original recipe calls for halibut. I love halibut but, here in our area it is very expensive so I opted for tilapia. Tilapia is a much thinner fish and for that reason I reduced the cooking time accordingly. If you have halibut please use it instead. I did find that the recipe worked well with tilapia. Here it is for you to enjoy.
Fish Fillets with Olives and Oregano from Gourmet Quick Kitchen
- 4 (1 1/4 inch thick) pieces white fleshed skinless fish fillets (I used tilapia)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons extra-virgin olive oil, divided
- 4 very thin lemon slices
- 1/2 cup dry white wine
- 1/2 cup pitted brine-cured green olives halved lengthwise
- 1 1/2 teaspoon fresh lemon juice
- 2 Tablespoon finely chopped fresh oregano or 1/4 tsp dried oregano
- Put oven rack in the upper third of oven and preheat to 450 degrees
- Pat fish dry and sprinkle with salt and pepper.
- Heat 1 tablespoon oil in a 12 inch heavy skillet over moderately high heat until oil shimmers.
- Sear fillets, skinned sides down until browned well. About 3 minutes
- Transfer seared side up to a baking dish and top each fillet with a slice of lemon.
- In the same skillet used for searing add wine and bring to a boil, scraping up any browned bits. Boil for 30 seconds.
- Pour around the fish. Scatter olives around fish and bake uncovered until fish is just cooked through. Mine took about 8 minutes. My fish was on the thin side. If it is over and inch it could take 8 – 12 minutes.
- Transfer fish to a warm patter.
- Whisk lemon juice, oregano, and remaining 2 tablespoons of olive oil into the cooking liquid in the baking dish.
- Spoon sauce over fish.