Kalamata Cod Halibut Or Snapper Recipes

Steps:

• Preheat oven to 350*.
• Rinse and pat dry the fish fillets, and lightly salt and pepper them.
• Place filets on a foil-lined, rimmed baking dish (I have used both a 9x13 glass baking dish and a 10x15 rimmed baking sheet with equally good results).
• Mix together the remaining ingredients, topping fish fillets with all of the mixture.
• Bake for 20-25 minutes, depending on thickness of fish.
• This is wonderful served with "smashed" red potatoes or a good crusty bread to sop up the yummy juices, and a green salad with balsamic vinegar dressing.

Steps:

• In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
• Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.
• In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.
• After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture.