Tuesday, March 18, 2014

Chef Riccardo's Taste of the Garden: Herbed Fish With Olives

For those participating in Lent, and for pescatarians in general, Chef Riccardo has created a wonderful herbed fish dish. It takes only a few minutes to prepare, 20 minutes to bake, and is extremely healthy and low-calorie. When I made it last week at my house, it was gone in less than 5 minutes. Hmm...25 minutes of effort on my part, 5 minutes of effort for my guests. Doesn't seem fair somehow.... Anyway, here it is!

1 sea bream already cleaned (about 800 g), or black sea bass or tilapia fillets.
the filtered juice of 1 lemon
2 tablespoons of dried Provencal herbs and chopped fresh herbs (rosemary, basil, thyme, savory, marjoram)
2 cloves of garlic
100 g black olives
1 bay leaf
some parsley
2 tablespoons extra virgin olive oil

Some key ingredients: Extra Virgin Olive Oil, dried herbs, fresh herbs, garlic, and black olives.

Wash the sea bream (or black sea bass or tilapia fillets), passing it under cold running water. Pat dry. Place the fish in a large dish and sprinkle it with lemon juice, salt, and pepper outside and inside, then sprinkle with the herbs. Peel the garlic and chop coarsely.
Preheat the oven to 200 °C (400F). Pour a tablespoon of olive oil in the bottom of an oval baking dish and arrange the fish; drizzle with the remaining oil, add the black olives,  chopped garlic, and bay leaf.
Bake for about 20 minutes, then serve the fish on the table directly from the pan, garnished with some parsley. 

The finished dish: Herbed Fish With Olives
I'm going to be making this once a week, it's so healthy and delicious. Thank you, Chef Riccardo!
Note: For those folk who want to use only healthy, sustainably caught fish in their recipes, here is a great resource that I use constantly, Seafood Watch.

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