Fish Fillets With Rosemary, Citrus and Garlic

The Washington Post, December 4, 2002

• • Cuisine: American
• • Course: Main Course
• • Features: Healthy, Fast

Summary:

Sometimes it's difficult to infuse flavor into quick-cooking but mild-flavored fish. This simple approach incorporates the subtle flavors of rosemary, orange and garlic into the fish and an oil to drizzle over the top. The infused oil also imparts a lively note to side dishes, such as steamed rice, boiled potatoes or blanched snow or sugar snap peas.

4 servings

Ingredients:

• • 4 (four- to six-ounce ) fillets orange roughy, mullet, cod, sea bass or other flaky white fish
• • Salt and freshly ground black pepper to taste
• • 3 tablespoons olive oil
• • 4 cloves garlic, finely chopped
• • 1 teaspoon finely chopped rosemary leaves (from about 1 sprig)
• • Zest of 2 oranges, finely chopped

Directions:

Pat the fish dry and season on both sides with salt and pepper to taste. Set aside.

Heat the oil in a large skillet over medium heat. Add the garlic, rosemary and orange zest and heat just until the garlic sizzles. Add the fish and cook until golden and crisp on 1 side, about 3 minutes. Turn and cook until the fish is opaque throughout and flakes easily, 2 to 5 minutes, depending on the thickness. The garlic and zest will turn golden; if they begin to brown, immediately reduce the heat to medium-low.

Transfer the fillets to individual plates and spoon the flavored oil mixture over the top. Serve immediately.

Recipe Source:

Adapted from "How to Eat: The Pleasures and Principles of Good Food" by Nigella Lawson (Wiley, 2002).

183 calories, 8g fat, 1g saturated fat, 34mg cholesterol, 178mg sodium, 1g carbohydrates, n/a dietary fiber, n/a sugar, 25g protein.