Pan-Roasted Fish With Olives
"Adapted from a recipe by Blake Royer at Serious Eats, which he adapted from Mario Batali. http://bit.ly/idIkdS"
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 5 lemons
- 3 -4 lbs whole fish (snapper, branzino, or similar)
- flour, for dredging
- 8 tablespoons olive oil
- 1 cup black olives, pits removed and coarsely chopped (Gaeta preferred)
- 3 tablespoons capers (rinse well if using salt-packed)
- 1 cup dry white wine
- 1⁄4 cup minced Italian parsley
- flaky salt
directions
- Grate the zest of 3 of the lemons. Remove the peel and cut the segments away from the membranes of the same 3 lemons. Squeeze the juice out of the remaining 2 lemons.
- Preheat oven to 450°F Dredge fish in flour on both sides and shake off excess. Place a large, oven-safe skillet (large enough to hold the fish) over medium-high heat; pour in 6 tbsp olive oil and heat until wisps of smoke are rising. Add fish and cook without moving until golden brown.
- Carefully turn fish over. Add lemon zest, segments, juice, olives, capers and wine. Move skillet to oven and roast until fish is just cooked through, 10-15 minutes. Remove from oven and rest 5 minutes.
- Serve whole or fillet table-side. Sprinkle with parsley, flaky salt and drizzle with remaining olive oil.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!