Fish Fillets With Olives and Oregano

Total Time
15mins
Prep 5 mins
Cook 10 mins

Quick dinner for a weeknight, but good enough for entertaining. I found this in Gourmet Magazine. I used seabass, but you could use any white, thick fish - halibut, monkfish, etc...

Ingredients Nutrition

Directions

  1. Pre-heat oven to 450 F and put your oven rack in the top third of the oven.
  2. Pat fish dry and sprinkle with salt and pepper.
  3. Heat 1 TBSP of the oil in a 12" heavy skillet over med-high heat, hot but not smoking, then sear the fillets on one side only, until brown.
  4. Transfer the fish, seared sides up, to a baking dish. Reserve the skillet. Top each piece of fish with a slice of lemon.
  5. Add the wine to the skillet and bring to a boil, scraping up any brown bits. Boil for 30 seconds and the pour around the fish.
  6. Scatter the olives around the fish and bake, uncovered, until fish is just cooked through, 8-12 minutes.
  7. Transfer the fish to a platter and then whisk the lemon juice, oregano, and remaining 2 TBSP olive oil into the cooking liquid in the baking dish. Season with salt and pepper to taste, and spoon over the fish.

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