1/4c pitted Castelvetrano green olives, roughly chopped
1/2c cherry tomatoes, halved
3 garlic cloves, minced
1ts Italian seasoning
1 Mandarin orange, halved
Half a bag of arugula
1/4c feta cheese, crumbled
Instructions
Preheat oven to 425 degrees. Dry fish with
paper towels. Season lightly with salt and
pepper.
Add 2tb of oil and heat an oven proof skillet
on medium high heat. When hot, place fish skin
up. Cook for 2-3 minutes. Place fish in oven
and cook for additional 10-12 min.
In a saute pan, heat 1 tb of oil on medium high
heat. Add tomatoes until softened. Then add
garlic until fragrant. Add olives, Italian
seasoning, 1Tb water and juice from HALF of the
orange. Bring to a simmer and turn off heat.
In a large bowl, add the remaining juice from half
of the orange, 1 Tb olive oil, salt and pepper to
taste. Add arugula and incorporate.
Plate arugula on one side of plate. Add fish on
the other side of the plate. Top fish with tomato
medley.
Originally Submitted
12/23/2020
0 Out of 5 from
0 reviews
You can add this Fish with Tomato Olive Relish and Arugula Salad recipe to your own private DesktopCookbook.
