This was an unusual dinner. Good, but unusual. A combination of cod and salmon with sweet potato fries, done in the oven, and a tomato and fennel salad. The sauce on both pieces of fish is caramelized onion and garlic, lemon zest, Moroccan olives – we didn’t have any Kalamata olives – and lemon juice. Top that with a nice wine and you have a good experience. This is a recipe that Robin found. Enjoy!
Servings: 3 to 4
Extra-virgin olive oil
1 to 1½ lbs fresh fish steaks or fillets, such as Pacific Cod or Halibut, U.S. farmed Arctic Char or Tilapia, or Alaskan Salmon
½ med Onion, thinly sliced
3 Garlic cloves, thin sliced
Zest of one Lemon
10 to 12 pitted Kalamata Olives
Salt and freshly ground pepper to taste
½ c Lemon juiced, fresh squeezed
1) Film a 12-inch straight sided sauté pan (ideally nonstick), with the olive oil and set the pan over medium-high heat. Add the fish and sear it on one side; turn the fish, reduce the heat to medium-low and cook slowly for 10 minutes per inch of thickness of the fish, but check for doneness after 8 minutes. Do not overcook. Remove the fish to a plate and tent with foil to keep warm.
2) Turn the heat to medium-high and add the onion to the pan. Sauté until onion is soft and beginning to brown. Add the garlic and cook, tossing it with the onion for 30 seconds or so, until garlic turns pale blonde and is softened. Take care so garlic doesn’t burn. Add the lemon zest, olives and salt and pepper to taste. Cook, stirring, 1 minute, until ingredients are combined and heated through.
3) Add the lemon juice to the pan, increase the heat until the juice is bubbling briskly, and continue to cook until juice is syrupy (about 4 minutes) and flavors are concentrated. It should coat a spoon. Taste and add salt and pepper if needed. Place a serving of fish on each dinner plate and spoon the sauce over the fish. Finish with a squeeze of lemon.