Fish Fillets with Olives and Oregano
Succulent white fish fillets seared and baked with fragrant oregano, briny green olives, and a light white wine sauce. This Mediterranean-inspired dish pairs tender halibut with bright lemon and herbs for an elegant meal.
Ingredients
- •4 pieces white-fleshed skinless fish fillets
- •1 teaspoon salt
- •¼ teaspoon black pepper
- •3 tablespoons extra-virgin olive oil
- •4 slices lemon
- •½ cup dry white wine
- •⅓ cup pitted brine-cured green olives
- •1½ teaspoons fresh lemon juice
- •2 tablespoons fresh oregano
- •1 piece shallow ceramic or glass baking dish
Cooking Instructions
- 1.
Put oven rack in upper third of oven and preheat oven to 450°F.
10 min
- 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.
5 min
- 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.
12 min
- 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.
3 min
