3 small potatoes, peeled and cut into wedges
4 tablespoons of extra virgin olive oil
1 clove of garlic, minced
280g of cherry tomatoes, halved
8 green olives, pitted and sliced
50g of capers, rinsed and chopped
1 Sicilian lemon, cut into quarters
4 fresh oregano leaves
1/4 cup of white wine
170g of golden fish fillets (sea bass)
Coarse salt and black pepper to taste
1/4 cup of water
1 tablespoon of dried oregano
1 tablespoon of chopped fresh parsley
Olive oil for serving
3 small potatoes, peeled and cut into wedges
4 tablespoons of extra virgin olive oil
1 clove of garlic, minced
280g of cherry tomatoes, halved
8 green olives, pitted and sliced
50g of capers, rinsed and chopped
1 Sicilian lemon, cut into quarters
4 fresh oregano leaves
1/4 cup of white wine
170g of golden fish fillets (sea bass)
Coarse salt and black pepper to taste
1/4 cup of water
1 tablespoon of dried oregano
1 tablespoon of chopped fresh parsley
Olive oil for serving
Boil the potatoes in water for about 8 minutes
Drain and cut the potatoes in half, reserving them
Preheat the oven
In a large wok or skillet, heat two tablespoons of olive oil over medium heat
Add the minced garlic and cook until golden brown, about 3 minutes
Add the cherry tomatoes, potatoes, olives, capers, dried oregano, lemon, and white wine
Stir to combine
Season the fish with salt, pepper, and olive oil
Place the fish in the skillet, skin side down
Add water to the skillet and bake in the oven for 8 minutes or until cooked through
Bring the skillet to a boil over high heat and cook until the liquid has reduced by half
Stir in the chopped parsley, salt, and pepper to taste
Serve the fish with the sauce spooned over the top
Drizzle with olive oil.
