Sauteed Halibut Fillets With Mediterreanean Sauce


A lighter dinner throughout the holidays.


16 ounces (about 1 pound) 1-inch thick reduce, firm-fleshed fish fillets, equivalent to halibut or cod
All-purpose flour or Japanese tempura flour
Seasoned salt to style
2 tablespoons olive oil

1 tablespoon extra-virgin olive oil
¼ crimson onion, thinly sliced
2 garlic cloves, finely chopped
8 Kalamata olives, pitted and halved
6 jarred artichoke halves, drained and sliced
20 grape tomatoes, halved
½ teaspoon capers
¼ teaspoon dried oregano
Salt and black pepper to style
Lemon wedges for serving


Dry fish with paper towels and calmly sprinkle with seasoned salt. Dredge in flour. Warmth oil in a medium skillet.

Add fillets to pan; sauté 5 minutes on all sides or till fish flakes simply with a fork or till the specified diploma of doneness.
Take away the fish to serving plates and hold heat.


For the sauce
Add the oil, crimson onion, and garlic. Saute for five minutes. Add remaining sauce components and warmth via. Divide the sauce between the two fillets. Serve lemon wedges on the facet.


Add a inexperienced vegetable, equivalent to inexperienced beans.