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Lemon Braised Fish Fillet
Courtesy of California Ripe Olives
Servings: 4
Prep Time: 5 Min.
Cook Time: 25 Min.
What you need:
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1 Tbsp. olive oil
4 (6 oz.) fish fillets (ocean perch, snapper, branzino, tilapia; bones removed)
2 1/2 c. yellow onion, sliced
1 1/2 c. black ripe olives, whole
1 1/2 c. cherry tomatoes, halved
1 1/2 c. tomatillos, husked and quartered
2/3 c. fish stock
1/3 c. fresh lemon juice
2 tsp. lemon zest
1 tsp. kosher salt
1/3 c. parsley
What to do:
1. Heat 1 tsp. olive oil in a large sauté pan over medium-high heat. Place fish filets in pan and cook on one side for 2-3 min. until golden. 2. Using a fish spatula, transfer seared filets to a 9 by 13-inch baking dish, placing them browned side up. Add remaining olive oil to sauté pan. Stir in onions and cook for 3-5 min. on medium, just until translucent.
3. 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 oven for 11-13 min. until fish is cooked through. Sprinkle with parsley just before serving.

* Snapper can be substituted with rockfish, salmon, ocean perch.
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