FISH FILLET WITH ROSEMARY
Any firm-fleshed white fish is the perfect vehicle for this deep-flavored, earthy sauce; you can also try it with fresh sea scallops. If you don't want to flour the fish, place all the ingredients in a parchment paper or foil pouch and bake in the oven instead.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- Season the fish on both sides with salt and pepper. Lightly dredge it in the flour, shaking off the excess.
- Heat a medium nonstick skillet over medium-high heat until the pan is very hot. Add the olive oil. Place the fish in the skillet and cook for 2 minutes without moving the fillets. Turn and cook 2 more minutes, reducing heat if necessary to prevent browning. Pour off the fat and flip the fish again.
- Making room in the side of the pan, add the garlic and cook, stirring, for 10 to 15 seconds, being careful not to let it burn. Immediately add the wine, olives, and rosemary leaves and swirl them around in the pan as the wine reduces, about 1 1/2 minutes. Divide the fish between 2 warm serving plates. Swirl the butter into the sauce and pour the sauce evenly over the fish. Garnish with fresh rosemary sprigs and serve with lemon wedges.
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Julie Boahen
[email protected]This recipe was easy to follow and the fish turned out great. I used salmon and it was cooked perfectly. The rosemary and lemon gave it a really nice flavor. I will definitely be making this again.
Anwar Ammak
[email protected]I've made this recipe several times and it's always a hit. The fish is always cooked perfectly and the rosemary and lemon give it a really delicious flavor. I would definitely recommend this recipe.
Zwivhuya Nemasisi
[email protected]I made this recipe for my wife and she loved it. She said it was the best fish she had ever had. I'm definitely going to be making this again.
Makhumu
[email protected]This recipe was a disaster. The fish was overcooked and the rosemary burned. I'm not sure what I did wrong, but I won't be trying this recipe again.
Hassanlakhmir Jamali
[email protected]I thought this recipe was just okay. The fish was a little dry and the rosemary flavor was a bit too strong for me. I probably won't be making this again.
khaqim Khan
[email protected]This recipe was easy to follow and the fish turned out great. I used tilapia and it was cooked perfectly. The rosemary and lemon gave it a really nice flavor. I will definitely be making this again.
Milan pariyar02
[email protected]I'm not a big fan of fish, but I loved this recipe. The rosemary and lemon really helped to mask the fishy taste. I would definitely make this again.
Padam Chhetri
[email protected]This is my new favorite fish recipe. The rosemary and lemon give it a really bright and flavorful taste. I've made it several times now and it's always a hit.
Nisar Ali Solangi
[email protected]I tried this recipe last night and it was amazing. The fish was so tender and flaky, and the rosemary gave it a really nice flavor. I served it with roasted vegetables and it was a perfect meal.
Becca Pope
[email protected]This fish fillet with rosemary recipe was a hit with my family! The fish was cooked perfectly, and the rosemary added a delicious flavor. I will definitely be making this again.