I am pretty convinced that baking or roasting anything in white wine, lemon, and olives is fantastic. I’ve done it with chicken, pork, and fish, but my person favorite version of all of them is with fish. This is a relatively frequent go-to weeknight dinner recipe for me. It’s fairly quick and painless. You can use pretty much any white fish for the fish. I typically use Swai. It’s inexpensive and has a meaty texture similar to catfish that stands up well to the wine and other flavors. You can also use cod or pretty much any other flaky white fish. I typically serve the fish over a rice pilaf flavored with lemon and oregano along with some asparagus.
Ingredients
3 large white fish filets halved or 6 small filets
½ cup white wine
½ cup pitted green olives
½ cup pitted Kalamata olives
Juice of one lemon
Zest of one lemon
3 cloves of garlic, minced
6-8 sprigs of oregano
2 tbsp olive oil
Handful of parsley, chopped
Salt and pepper
Preheat oven to 400 °F. Season the fish filets with salt and pepper. Spray a 9 x 13 baking dish with cooking spray, sprinkle the garlic evenly across the baking dish, and then lay the fish filets on the dish. Arrange the olives evenly around the fish and the baking dish. Nestle the oregano sprigs between the fish filets, and sprinkle the lemon zest evenly across the fish. Add the wine and lemon juice, and then drizzle the olive oil over the fish. Place the dish in the oven and bake for 20 minutes or until fish cooked through (white and flaky).
