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.
Add a inexperienced vegetable, equivalent to inexperienced beans.