Savoury Pan-Roasted Fish
Serve this flavourful pan-roasted fish with boiled new potatoes and a glass of chardonnay.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- a few cloves of garlic
- 1 bulb fennel sliced (optional)
- Salt and pepper to taste
- extra virgin olive oil
- a few ripe cherry tomatoes
- handful pitted black olives
- sprigs fresh rosemary and coriander
- 1 lemon cut into 6 wedges
- small spoonful Dijon mustard
- 4 fish steaks or fillets
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 425°F.
- In a bowl, toss garlic and fennel, if using, with salt and pepper and a splash of olive oil. Transfer to a shallow baking pan and roast on top rack for about 10 minutes.
- Add tomatoes, olives, fresh herbs and 4 of the lemon wedges, and continue roasting for another 10-15 minutes.
- Meanwhile, in a bowl, combine mustard with juice from remaining 2 lemon wedges, and coat fish.
- In an ovenproof skillet, heat some oil over medium-high. Sear fish, about 2 minutes per side, then roast on bottom rack until fish flakes easily with a fork.
- Top savoury pan-roasted fish with the roasted vegetables and herbs.
Recipe Notes
Per serving: 312 calories, 44 g protein, 10 g total fat (1 g saturated fat), 13 g carbohydrates, 4 g fibre, 65 mg cholesterol, 253 mg sodium
