olives Archives - Page 5 of 5

Yesterday I bought some orange roughy, normally when we eat white fish we like either Halibut or Chilean sea bass as our everyday fish, but sea bass is so pricey that I decided to try orange roughy.
I also decided to try a dish with mainly pantry ingredients and it turned out so well, here it is.
The amounts of ingredients can be varied according to taste, but this is approximately what I did.
It was gorgeous, robust but very light!

serves 4

2lbs orange roughy or halibut fillets (a firm fish works better for this dish)
3 good sized onions, sliced
4 big cloves garlic, crushed
3 lemons plus grated rind of them all.
1/3 cup drained capers
1/2 cup pitted Kalamata olives, halved
10 oz cherry tomatoes, halved
salt and pepper
butter and olive oil

Preheat the oven to 400 degrees.

In a large shallow, heavy frying pan that is oven proof and has a lid, (I use a large round, shallow, Le Creuset pan) and saute the onions and garlic very slowly in the butter/olive oil mixture for about 30 – 40 minutes or until caramelized, adding the capers, olives, lemon rind, salt and pepper.

Add the lemon juice and cherry tomatoes. Mix well and lay the seasoned fish fillets on top, spooning some of the goodness below on top of the fillets. Sprinkle a little lemon juice over the fish fillets and put the lid on.

Bake at 400 degrees for about 15 to 20 minutes. Check to see if the fish is done. There should be a good amount of juice too.
I serve it with a rice pilaf made with sauteed leeks, spinach and dill weed.

This is my favorite light, lunch or supper salad to entertain with. Everybody seems to love it, and again, it’s fairly effortless. As I get older, I seem to gravitate towards the simpler and interesting flavors.

Serves 4 but can be stretched and doubled so easily. It also only takes 20 minutes to prep.

*Use plenty of seasoning on this salad.

Ingredients for dressing
3/4 good sized cup of pitted Kalamata olives (all these measurements are according to taste)
6 tbsp good olive oil
2 1/2 tbsp red wine vinegar
2 large cloves garlic, crushed
1/2 tbsp Dijon mustard
3 tbsp chopped fresh basil
1 1/2 tbsp small capers

Ingredients for the salad
3/4 – 1lb fine or ordinary green beans
4 eggs
1lb cooked or steamed Puy lentils ( I buy them ready done in a vacuum pack from the supermarket.)
4 large tomatoes, chopped roughly
1 not too ripe avocado, chopped fairly large
3/4 lb cold or room temp cooked salmon flaked into large chunks. (Here, I buy uncooked, skinned wild salmon, season it with salt and lemon pepper, saute it on medium-high heat, taking if off the heat while it’s still fairly “rare” and leaving it to one side till needed)
Good handful of arugula leaves (Rocket)

Chop half the olives (set the rest aside) then mix the chopped olives with the remaining dressing ingredients in a bowl. Set aside.

Boil the green beans for 5 minutes till just tender, then refresh in cold water. Set aside.
Put the eggs in cold water and bring to the boil. Cook for 5 minutes. Cool, then shell and halve or quarter. Set aside.

Heat the lentils in the microwave for about 3-4 minutes on high. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Toss well and taste for seasoning.

Lay out on a large platter and arrange the egg pieces and salmon on top, scattering with the arugula leaves and finish with the remaining dressing.
Serve with some crusty bread.

Tag: olives

My Mediterranean Fish dish (CleanCuisine)

Salmon and Puy Lentil salad with olive dressing