• 4 Ratings

A big handful of Italian parsley makes this dressing extra bright.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
4
Yield:
4 fish fillets plus about 2/3 cup dressing
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For Warm Olive and Lemon Dressing, zest and juice lemon. In a small saucepan combine the olives, capers, lemon zest, and lemon juice. Slowly stir in 3 tablespoons olive oil until combined. Warm dressing over low heat for 5 to 10 minutes, stirring occasionally (do not simmer). Remove from heat.

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  • Preheat broiler. Season fish with salt and pepper and rub both sides lightly with remaining 1 tablespoon olive oil. Place, skin side down, in a foil-lined baking pan and broil for about 7 minutes or until fish flakes easily with a fork (145°F). Just before serving stir parsley into dressing. Serve dressing over fish.

*

To pit olives, place on a cutting board and crush, one at a time, with the side of a chef's knife. Pull olive pieces away from the pit.

Dressing

Double the dressing for leftovers to serve over chicken, pork, and/or pasta.

Nutrition Facts

303 calories; total fat 21g; saturated fat 3g; polyunsaturated fat 3g; monounsaturated fat 14g; cholesterol 0mg; sodium 613mg; potassium 505mg; carbohydrates 2g; fiber 1g; sugar 1g; protein 28g; trans fatty acid 0g; vitamin a 2288IU; vitamin c 18mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 9mg; vitamin b6 1mg; folate 35mcg; vitamin b12 0mcg; calcium 38mg; iron 1mg.
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Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
03/04/2016
Made with salmon over arugula. It was fantastic! Delicious and super quick and easy. Will definitely be making this again.
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