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Fish with Lemons and Oranges

Serves 4

© by Manos Chatzikonstantis

When you need to pull together a quick dinner, this is perfect and really delicious. I love the mixture of green and black olives here with the citrus. I like this with simply sautéed greens.


  • Olive Oil 2 Tbs
  • Butter 40 g
  • Garlic 4 cloves, peeled and left whole
  • Sea Bream Fillets (or Perch, Red Snapper) 4 x 150 g with skin, cleaned of all bones
  • Thyme a bundle
  • Green Olives 12, pitted
  • Black Olives 12, pitted
  • White Wine 60 ml
  • Lemon Juice 4 Tbs
  • Orange Juice of 1 orange
  • Lemon Zest 2 tsp, finely grated
  • Orange Zest 2 tsp, finely grated
  • Parsley 1 tsp, finely chopped

Cook It

  1. Heat the oil and butter in a large non-stick frying pan and add the garlic cloves. When the garlic is sizzling add the fish fillets, skin side down, and cook over a high heat until the skin is crispy, about 5 minutes.
  2. Turn the fillets, sprinkle a little salt and pepper over the skin and strip in quite a few thyme leaves (leaving a few branches whole), then lower the heat and add the olives and the wine. Let the wine evaporate a bit and cook, uncovered, for about 10 minutes.
  3. Turn the fillets over again and scatter a little salt and pepper over the top. Add the lemon and orange juice to the pan and simmer, uncovered, for about 10 minutes, until the sauce is thick and a bit syrupy but still quite abundant. Scatter the lemon and orange zest over the fish and put a sprig of thyme on top of each. Rock the pan so the fragrance mingles into the sauce. Scatter the parsley over and remove from the heat. Serve hot.

Image and text from Now & Then by Tessa Kiros, photography by Manos Chatzikonstantis. (C) Murdoch Books.