Fish Fillets with Olives and Oregano

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

Yield 4

  • 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
  1. Put oven rack in the upper third of oven and preheat to 450 degrees
  2. Pat fish dry and sprinkle with salt and pepper.
  3. Heat 1 tablespoon oil in a 12 inch heavy skillet over moderately high heat until oil shimmers.
  4. Sear fillets, skinned sides down until browned well.  About 3 minutes
  5. Transfer seared side up to a baking dish and top each fillet with a slice of lemon.
  6. In the same skillet used for searing add wine and bring to a boil, scraping up any browned bits.  Boil for 30 seconds.
  7. 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.
  8. Transfer fish to a warm patter.
  9. Whisk lemon juice, oregano, and remaining 2 tablespoons of olive oil into the cooking liquid in the baking dish.
  10. Spoon sauce over fish.
  11. Enjoy!

1 Comment

Filed under Fish, Main dish

One response to “Fish Fillets with Olives and Oregano

  1. this recipe is a must to try…i love fish and most of my problem is what type of recipe I will make…thanks for sharing this, and actually tilapia is very much available here than halibut =)

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