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Ingredients

Directions

  • 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.

  • 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; 61 mg cholesterol; 808 mg sodium. 8 g carbohydrates; 32 g protein;

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