Skillet Roasted Fish Fillets With Green Olive Relish Recipes

FISH FILLETS WITH OLIVES AND OREGANO

Steps:

• Put oven rack in upper third of oven and preheat oven to 450°F.
• Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
• Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
• Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.

SALT-BAKED FISH WITH LEMON-OLIVE RELISH

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Rinse the fish inside and out and pat dry with paper towels. Season inside and out with pepper. Finely chop 2 tablespoons parsley and set aside. Divide the remaining parsley between the fish cavities.
• Toast the fennel seeds in a dry medium skillet over medium heat until golden, about 4 minutes. Grind the toasted fennel seeds in a spice grinder or with a mortar and pestle; transfer all but 1 tablespoon to an extra-large bowl. Add the salt and lemon zest, then stir in the egg whites until the mixture is the consistency of wet sand.
• Pat a thin layer of the salt mixture, slightly larger than the shape of the fish, on each of 2 rimmed baking sheets. Put the fish on top of each salt pile, then cover completely with the remaining salt mixture, following the shape of the fish and patting down the salt mixture. Before the fish is fully encased, mark the thickest part of each fish behind the neck with a paring knife and make a small hole in the salt mixture (this is where you?ll insert a thermometer).
• Bake the fish until the crusts are golden and a thermometer inserted into the marked spots registers 140 degrees F, 40 to 50 minutes. Remove from the oven and let stand 15 minutes.
• Meanwhile, make the relish: Mix the olives with the olive oil, lemon juice, reserved 2 tablespoons parsley and 1 tablespoon ground fennel, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper. Set aside until ready to serve.
• To remove the salt, crack the crusts all the way around the fish with a paring knife; discard the crusts. Slide a spatula under each end of the fish and transfer to a platter or cutting board. To serve, remove the top fillet of each fish with a butter knife or spoon; discard the skin. Pull off the bone; discard the bone and head. Remove the skin from the bottom fillet. Serve with the lemon-olive relish.

SKILLET-ROASTED FISH FILLETS WITH GREEN OLIVE RELISH

Steps:

• Adjust oven rack to middle position and heat oven to 425 degrees.
• Dry fish thoroughly with paper towels and season with salt and pepper.
• Sprinkle very lightly with dusting of sugar (about 1/8 tsp) evenly over each side of fillet.
• Heat oil in large ovensafe nonstick skillet over high heat until smoking.
• Place fillets in skillet, sugared sides down, and press lightly to ensure even contact with pan.
• Cook until browned, 1 to 1 1/2 minutes.
• Using 2 spatulas, flip fillets and transfer skillet to oven.
• Roast fillets until centers are just opaque and register 135 degrees (7-10 minutes).
• Immediately transfer to serving plates and top with relish.
• Relish: Process almonds, olives, garlic, and zest in food processor until nuts and olives are finely chopped, (10-12 one-second pulses). Transfer to bowl and stir in orange juice, vinegar, olive oil, and mint. Season to taste with salt and cayenne; serve spooned over fish.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

Steps:

• Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
• Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
• Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
• Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
• Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

ROAST FISH WITH CANNELLINI BEANS AND GREEN OLIVES

Steps:

• Preheat oven to 300°F. Combine oregano, beans, olives, and 1/2 cup water in a shallow 3-qt. baking dish; season lightly with salt. Place fish on top and nestle into beans; season fish generously with salt. Scatter shallots and chile over fish and beans. Very thinly slice 1 lemon and wriggle out seeds. Arrange slices, slightly overlapping, over surface of fish. Drizzle everything with oil and roast until fish is opaque throughout and flesh in the center flakes when gently pressed, 25-35 minutes, depending on the type and thickness of the fish. Let rest, occasionally pressing beans down into the liquid so they don't dry out, 5-10 minutes.
• Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.

GRILLED SWORDFISH AND GREEN OLIVE RELISH

Steps:

• Prepare grill.
• Make relish:
• In a food processor pulse olives until chopped fine. Add remaining relish ingredients and pulse until olives are minced.
• Brush both sides of swordfish with oil and season with salt and pepper. Grill fish on a rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, fish may be grilled in a hot well-seasoned ridged grill pan over moderate heat.)
• Serve swordfish topped with relish.

ROASTED FISH WITH LEEKS AND OLIVE SALSA VERDE

Steps:

• Heat oven to 425 degrees. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
• Cut the leeks into matchsticks: Place a leek half, flat side down, on a cutting board and cut it in half crosswise. Then slice the pieces lengthwise into thin (1/4-inch-thick) matchsticks. Repeat with remaining leeks.
• Spread leeks out on a rimmed baking sheet. Lightly drizzle them with oil and a pinch of salt and pepper, and toss to coat. Push aside the leeks to create 4 spaces in the center of the sheet pan just large enough for the fish fillets, then place the fillets in those cleared spaces. (Avoid putting the fish on top of the leeks, which won't cook as well if they're covered.)
• Drizzle fish with oil. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. The leeks surrounding the fish will be soft and silky, while those at the edges of the pan may turn delightfully brown and crisp in spots. If the fish is done but you think the leeks need a little more time, transfer the fish to a serving platter, tent with foil to keep warm, and continue to cook the leeks for another few minutes.
• While the fish is in the oven, make the salsa verde: Using a fine rasp grater, grate 1/2 teaspoon lemon zest into a small bowl. Halve the lemon and squeeze in 1 tablespoon juice.
• Stir in olives, cilantro, garlic, red-pepper flakes and a pinch of salt. Slowly drizzle in oil, stirring to combine. Taste and add more salt, red-pepper or another squeeze of lemon, if needed.
• Place fish on plates and surround with leeks. Top with olive salsa verde.