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Recipe Summary

total:
15 mins
Servings:
4
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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; total fat 9g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 61mg; sodium 808mg; potassium 996mg; carbohydrates 8g; fiber 1g; sugarg; protein 32g; vitamin a 534IU; vitamin c 28mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6 1mg; folate 16mcg; vitamin b12 5mcg; calcium 131mg; iron 1mg.

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