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Photo: Jason Donnelly
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cuppitted Castelvetrano olives1anchovy, minced2tablespoonschopped fresh dill, plus more for garnish2tablespoonschopped fresh parsley, plus more for garnish1tablespoonminced shallot1tablespoonred-wine vinegar5tablespoonsextra-virgin olive oil, divided2tablespoonscornstarch1 ¼poundsbarramundi, cod or mahi-mahi, cut into 4 portions⅛teaspoonsalt¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
½cuppitted Castelvetrano olives
1anchovy, minced
2tablespoonschopped fresh dill, plus more for garnish
2tablespoonschopped fresh parsley, plus more for garnish
1tablespoonminced shallot
1tablespoonred-wine vinegar
5tablespoonsextra-virgin olive oil, divided
2tablespoonscornstarch
1 ¼poundsbarramundi, cod or mahi-mahi, cut into 4 portions
⅛teaspoonsalt
¼teaspoonground pepper
DirectionsCombine olives, anchovy, dill, parsley, shallot and vinegar in a food processor. Pulse, scraping down the sides as necessary, until roughly chopped. With the motor running, drizzle in 3 tablespoons oil and blend until almost smooth.Place cornstarch in a shallow dish. Pat fish dry with paper towels and season with salt and pepper. Dredge the fish in the cornstarch. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the fish and cook until golden on one side, about 3 minutes. Flip the fish and reduce heat to medium. Continue cooking until the fish flakes easily with a fork, 1 to 2 minutes more. Serve the fish with the sauce and garnished with more herbs, if desired.Originally appeared: EatingWell Magazine, June 2021
Directions
Combine olives, anchovy, dill, parsley, shallot and vinegar in a food processor. Pulse, scraping down the sides as necessary, until roughly chopped. With the motor running, drizzle in 3 tablespoons oil and blend until almost smooth.Place cornstarch in a shallow dish. Pat fish dry with paper towels and season with salt and pepper. Dredge the fish in the cornstarch. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the fish and cook until golden on one side, about 3 minutes. Flip the fish and reduce heat to medium. Continue cooking until the fish flakes easily with a fork, 1 to 2 minutes more. Serve the fish with the sauce and garnished with more herbs, if desired.
Combine olives, anchovy, dill, parsley, shallot and vinegar in a food processor. Pulse, scraping down the sides as necessary, until roughly chopped. With the motor running, drizzle in 3 tablespoons oil and blend until almost smooth.
Place cornstarch in a shallow dish. Pat fish dry with paper towels and season with salt and pepper. Dredge the fish in the cornstarch. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the fish and cook until golden on one side, about 3 minutes. Flip the fish and reduce heat to medium. Continue cooking until the fish flakes easily with a fork, 1 to 2 minutes more. Serve the fish with the sauce and garnished with more herbs, if desired.
Originally appeared: EatingWell Magazine, June 2021
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Nutrition Facts(per serving)304Calories22gFat1gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
