Fish With Sizzling Olive Butter
Published Jan. 29, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup unsalted butter (½ stick)
- 1tablespoon extra-virgin olive oil
- 1cup mixed olives, such as Kalamata, Castelvetrano, Moroccan or Picholine, pitted and sliced
- 2garlic cloves, minced or finely grated
- ½teaspoon fennel or coriander seeds, coarsely crushed (use the flat side of your knife or a mortar and pestle)
- 4(1-inch-thick) pieces flaky white fish fillet, such as cod (about 6 ounces each), patted dry
- Kosher salt and freshly ground black pepper
- 2lime wedges, plus more for serving
- ¼cup chopped cilantro or parsley, leaves and tender stems
- ¼cup chopped dill, leaves and tender stems
Nutritional analysis per serving (4 servings)
340 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 35 grams protein; 533 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
- Step 2
Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
- Step 3
Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
- Step 4
Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.
Private Notes
Comments
Variation. Just as the butter/oil start to sizzle, hit the pan with a good shot of white or rose wine (whatever you’d like to serve with the fish). The wine will boil off within less than a minute, but will contribute real depth. Go on to add the olives, and other aromatics. You will scent the difference. Easy step to another level of flavor.
from article: Look for pieces that are all about an inch thick so they cook evenly, but not too quickly, giving the olives and garlic a chance to mellow in the oven. If you can find only thinner fillets, cook the olive butter for an extra minute or two on the stovetop, then take a few minutes off the cooking time once you add the fish. This will keep it from overcooking, which even a bath of melted butter cannot fix.
This recipe is one of my favorite ways to cook fish. I love to use snapper filets for this, although it is a bit thinner than cod or haddock. OK, so I know many of you will see this next statement as heresy, but if you can filet a fish, buy fresh snapper at Costco. They come either 3 or 4 to the package and are very fresh. Filet them and save the bones and heads for fish broth. The resulting filets will be done at 2 minutes a side and you will get raves from your dinner companions!
This is brilliant.
Really good. Amped up the sauce a bit with a little anchovy paste, and cooked longer on stove since I was using tilapia, which wouldn’t tolerate much time in the oven.
We loved this. Circumstances meant we had to make substitutions- but the essence of it was there. Pickerel fillets, ground cumin instead of crushed coriander seeds. But butter and olives carried it forward. So good.
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