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Photo: Brie Passano
Active Time:30 minsTotal Time:30 minsServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5tablespoonsextra-virgin olive oil, divided2poundsstriped bassorother firm white fish fillets, such as halibutorred snapper, cut into 6 portions¼teaspoonkosher salt¼teaspoonground pepper¼cupall-purposeorgluten-free flour8clovesgarlic, thinly sliced2smallshallots, finely diced1tablespoondried oregano¼teaspooncrushed red pepper2cupstri-color cherry tomatoes, halved4tablespoonscapers, rinsed,or15 large caper berries1cupdry white wine4tablespoonslemon juice3tablespoonscold unsalted butter, cut into chunks2tablespoonschopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
5tablespoonsextra-virgin olive oil, divided
2poundsstriped bassorother firm white fish fillets, such as halibutorred snapper, cut into 6 portions
¼teaspoonkosher salt
¼teaspoonground pepper
¼cupall-purposeorgluten-free flour
8clovesgarlic, thinly sliced
2smallshallots, finely diced
1tablespoondried oregano
¼teaspooncrushed red pepper
2cupstri-color cherry tomatoes, halved
4tablespoonscapers, rinsed,or15 large caper berries
1cupdry white wine
4tablespoonslemon juice
3tablespoonscold unsalted butter, cut into chunks
2tablespoonschopped fresh parsley
DirectionsHeat 2 tablespoons oil in a large skillet over medium-high heat. Meanwhile, season fish with salt and pepper. Dredge in flour. Once the oil is hot, add half the fish to the pan, skinned-side up. Cook until the fish is golden brown and flakes easily with a fork, about 2 minutes per side. Transfer to a plate and keep warm. Add 2 tablespoons oil to the pan and repeat with the remaining fish.Add the remaining 1 tablespoon oil to the pan and reduce heat to very low. Add garlic and cook, stirring, until light golden and fragrant, 1 to 3 minutes. Add shallots, oregano and crushed red pepper. Increase heat to medium and cook, stirring, until the shallots are translucent, 2 to 3 minutes.Add tomatoes, capers (or caper berries), wine and lemon juice. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, until slightly reduced and the tomatoes have broken down, about 5 minutes.Reduce heat to very low and swirl in butter until the sauce is emulsified and creamy. (Do not boil, or the emulsified sauce will break.) Stir in parsley.Serve the fish with the sauce.Originally appeared: EatingWell.com, July 2022
Directions
Heat 2 tablespoons oil in a large skillet over medium-high heat. Meanwhile, season fish with salt and pepper. Dredge in flour. Once the oil is hot, add half the fish to the pan, skinned-side up. Cook until the fish is golden brown and flakes easily with a fork, about 2 minutes per side. Transfer to a plate and keep warm. Add 2 tablespoons oil to the pan and repeat with the remaining fish.Add the remaining 1 tablespoon oil to the pan and reduce heat to very low. Add garlic and cook, stirring, until light golden and fragrant, 1 to 3 minutes. Add shallots, oregano and crushed red pepper. Increase heat to medium and cook, stirring, until the shallots are translucent, 2 to 3 minutes.Add tomatoes, capers (or caper berries), wine and lemon juice. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, until slightly reduced and the tomatoes have broken down, about 5 minutes.Reduce heat to very low and swirl in butter until the sauce is emulsified and creamy. (Do not boil, or the emulsified sauce will break.) Stir in parsley.Serve the fish with the sauce.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Meanwhile, season fish with salt and pepper. Dredge in flour. Once the oil is hot, add half the fish to the pan, skinned-side up. Cook until the fish is golden brown and flakes easily with a fork, about 2 minutes per side. Transfer to a plate and keep warm. Add 2 tablespoons oil to the pan and repeat with the remaining fish.
Add the remaining 1 tablespoon oil to the pan and reduce heat to very low. Add garlic and cook, stirring, until light golden and fragrant, 1 to 3 minutes. Add shallots, oregano and crushed red pepper. Increase heat to medium and cook, stirring, until the shallots are translucent, 2 to 3 minutes.
Add tomatoes, capers (or caper berries), wine and lemon juice. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, until slightly reduced and the tomatoes have broken down, about 5 minutes.
Reduce heat to very low and swirl in butter until the sauce is emulsified and creamy. (Do not boil, or the emulsified sauce will break.) Stir in parsley.
Serve the fish with the sauce.
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)370Calories21gFat9gCarbs28gProtein
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.
