1. Season fish with salt and pepper. Coat with flour and shake off the excess.
2. In a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Place the fish in the pan skin
side down. Cook until golden, about 3 minutes. Turn fish over and cook
until the flesh is cooked through, about 3 minutes. Transfer to a
platter, squeeze fresh lemon juice over and cover with foil.
3.
In a small skillet, heat 1 tablespoon olive oil over medium heat. Add
celery and cook for 1 minute. Add the remaining topping ingredients and
cook for 30 seconds, stirring constantly.
4. Pour warm topping over the fish and serve immediately.
Pan-Fried Whitefish with Warm Olive and Walnut Topping
Serves 4
All you need:
4 whitefish filets, skin on
Salt and freshly cracked black pepper
1/2 cup flour, to coat fish
2 teaspoons olive oil
Juice of 1 lemon
Topping
1 tablespoon olive oil
1 celery stalk, thinly sliced
1/4 cup pitted green olives, halved
3 tablespoons golden raisins
2 tablespoons capers
1 tablespoon sherry vinegar
1 tablespoon honey
1/4 bunch parsley, chopped
1/4 cup chopped toasted walnuts
All you do:
1. Season fish with salt and pepper. Coat with flour and shake off the excess.
2. In a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Place the fish in the pan skin side down. Cook until golden, about 3 minutes. Turn fish over and cook until the flesh is cooked through, about 3 minutes. Transfer to a platter, squeeze fresh lemon juice over and cover with foil.
3. In a small skillet, heat 1 tablespoon olive oil over medium heat. Add celery and cook for 1 minute. Add the remaining topping ingredients and cook for 30 seconds, stirring constantly.
4. Pour warm topping over the fish and serve immediately.