Fish Fillets with Olives and Oregano

Page 74

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Review

This was quick and easy but there seemed to be a little something missing. The fish (I used tilapia), seasoned with salt and pepper, is seared with a little EVOO for 3-4 minutes. Then, topped with a thin slice of lemon, it goes in a 450 oven, along with some white wine and picholine olives, for 10 minutes. After it comes out, the fish goes on a plate, and EVOO, lemon juice, and chopped fresh oregano are added to the liquid in the pan to make a simple sauce.

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