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Ingredients

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Directions

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  • Peel garlic cloves. With side of wide knife smash garlic. For cooking oil, drain 1 tablespoon oil from dried tomatoes; heat the oil in extra-large skillet. Add tomatoes, olives, and garlic to hot oil. Cook 2 to 3 minutes, until garlic is golden. Use slotted spoon to remove tomato-olive mixture. Reserve oil in skillet to cook fish. Set aside tomato-olive mixture.

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  • Rinse and pat dry fish. Season with salt and pepper. Cook fish, skin side down, in hot oil 4 to 6 minutes for each 1/2 inch thickness of fish or until skin is golden and crisp and fish flakes easily when tested with a fork, turning once halfway through cooking. Remove skin, if desired.

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  • To serve, top fish with tomato-olive mixture, cheese, and, if desired, fresh oregano and pepperoncini. Makes 4 servings.

Nutrition Facts

245 calories; 9 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 61 mg cholesterol; 808 mg sodium. 996 mg potassium; 8 g carbohydrates; 1 g fiber; 0 g sugar; 32 g protein; 534 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 1 mg vitamin b6; 16 mcg folate; 5 mcg vitamin b12; 131 mg calcium; 1 mg iron;

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