Rating: 3.5 stars
282 Ratings
  • 5 star values: 58
  • 4 star values: 51
  • 3 star values: 91
  • 2 star values: 68
  • 1 star values: 14
Sara Quessenberry

Gallery

Credit: Beatriz da Costa

Recipe Summary test

hands-on:
10 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F.

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  • Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper.

  • Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top.

Nutrition Facts

180 calories; calories from fat 46%; fat 20g; saturated fat 1g; cholesterol 85mg; sodium 1326mg; carbohydrates 6g; fiber 3g; protein 42g.
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