This recipe turns your favorite white fish fillets into a dinner to remember.
Photo by Gina Moore
SERVES 2
1 tablespoon olive oil
2 white fish fillets (cod, halibut, turbot)
Seafood seasoning (or salt and pepper)
½ onion, thinly sliced
1 large garlic clove, minced
½ cup quartered grape tomatoes
2 tablespoons white wine
½ tablespoon fresh lemon juice
¼ cup halved Kalamata olives
1 tablespoon chopped basil
In a large skillet over medium heat, heat oil. Season fish fillets and fry on both sides until brown. Add onion and saute 2 minutes; add garlic and cook an additional minute. Add tomatoes, wine, lemon juice and olives. Continue cooking until the fish has cooked through and sauce is reduced. Plate and serve with additional sauce and garnish with basil.
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