Dinner Tonight: Pan-Roasted Whole Fish with Olives
Dinner Tonight: Pan-Roasted Whole Fish with Olives is a dairy free and pescatarian main course. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains around 70g of protein, 32g of fat, and a total of 644 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up flour, capers, wine, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.
Instructions
Preheat oven to 450 degreed Fahrenheit. Dredge fish in flour on both sides and shake off excess.
Heat olive oil in a heavy, oven-proof skillet large enough to hold the fish over medium-high heat until just smoking.
Lay fish carefully in the pan and cook without touching until golden brown.
Turn fish over carefully and add olives, capers, lemon zest and segments, juice from remaining lemons, and wine.
Transfer skillet to oven. Roast fish until fish is just cooked through, 10-15 minutes depending on thickness.
Remove from oven and allow to rest at least 5 minutes.
Serve whole fish tableside or fillet onto plates. Top with parsley, flaky salt, and a drizzle of olive oil.