Cook the Book: Roasted Blackfish with Olives and Sage

Name: Cook the Book: Roasted Blackfish with Olives and Sage
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Urfa or Aleppo red pepper, for seasoning; 4 servings Freshly ground black pepper, for seasoning; 1 small bunch fresh sage; 1 Freshly squeezed juice lemon; 118 milliliters pitted kalamata or other olives; 4 servings Kosher salt, for seasoning; 3 Tbsps extra-virgin olive oil; 907 grams skin-on blackfish fillets, patted dry

Cook the Book: Roasted Blackfish with Olives and Sage is a gluten free, dairy free, fodmap friendly, and whole 30 main course. One portion of this dish contains roughly 49g of protein, 14g of fat, and a total of 910 calories. This recipe serves 4. If you have skin-on blackfish fillets, pepper, kosher salt, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Preheat the oven to 425°F.

Equipment you will use

Oven

Drizzle 1 tablespoon of the oil into the bottom of a baking sheet. Arrange the fish fillets, skin-side down, in the pan. Season the fish generously with salt and pepper. Tear the sage leaves into small pieces and sprinkle over the fish. Scatter the olives on top and around the fish.

Ingredients you will need

Salt And Pepper

Fish

Sage

Olives

Cooking Oil

Equipment you will use

Baking Sheet

Frying Pan

Drizzle the fish with the remaining 2 tablespoons oil.

Ingredients you will need

Fish

Cooking Oil

Transfer the pan to the oven and roast until the fish is just opaque. 8 to 10 minutes. Squeeze the lemon juice over the fish and dust the fillet with Turkish (Urfa) or Aleppo pepper. Finish with a light drizzle of good oil, if desired.

Ingredients you will need

Aleppo Pepper