Fish Fillets with Olives and Oregano

Fish Fillets with Olives and Oregano
Photo by Romulo Yanes


  • 2 tablespoons fresh oregano or 3/4 teaspoon dried oregano
  • 1 teaspoon salt
  • 4 1 1/4-inch-thick pieces white-fleshed skinless fish fillets, such as halibut (6 oz each)
  • ¼ teaspoon black pepper
  • 4 very thin lemon slices
  • ½ cup dry white wine
  • 3 tablespoons extra-virgin olive oil
  • + 3 more ingredients
    • 1 ½ teaspoons fresh lemon juice
    • 1 2 1/2-qt shallow ceramic or glass baking dish
    • 1/3 cup pitted brine-cured green olives such as picholine

Put oven rack in upper third of oven and preheat oven to 450°F. 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...

View full recipe at Epicurious


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