Lemon Braised Fish Fillet
Recipe courtesy of California Ripe Olives.
1 tablespoon olive oil - divided use
4 (6-ounce) fish* fillets
2 1/2 cups yellow onion, sliced
1 1/2 cups black ripe olives, whole
1 1/2 cups cherry tomatoes, halved
1 1/2 cups tomatillos, husked and quartered
2/3 cup fish stock
1/3 cup fresh lemon juice
2 teaspoons lemon zest
1 teaspoon kosher salt
1/3 cup fresh flat-leaf parsley
- Preheat 1 teaspoon olive oil in a large sauté pan over medium-high heat. Place fish fillets in pan and cook on one side for 2 to 3 minutes until golden. Using a fish spatula, transfer seared fillets to a 13x9x2-inch baking dish, placing them browned side up.
- Add remaining olive oil to sauté pan. Stir in onions and cook for 3 to 5 minutes on medium, just until translucent.
- Add California Ripe Olives, cherry tomatoes, tomatillos, fish stock, lemon juice, lemon zest, salt and bring to a boil. Pour into pan, topping fish evenly. Cover and bake in a 400°F (205°C) oven for 11 to 13 minutes until fish is cooked through. Sprinkle with parsley just before serving.
Makes 4 servings.
*Such as snapper, rockfish, salmon, ocean perch, tilapia; bones removed.
Recipe and photograph courtesy of California Ripe Olives.