Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Who would believe this elegant dish takes only 12 minutes to make? For the prettiest presentation, choose small tomatoes in different colors. If some of your garden oregano is purple, by all means use it here.

Deborah Madison
Recipe by Cooking Light June 2014

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Credit: Jennifer Causey; Styling: Ginny Branch

Recipe Summary

total:
12 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add butter to pan; swirl until butter melts. Add fish; cook 1 minute. Add wine; cover, reduce heat to medium-low, and cook 7 minutes or until fish flakes easily when tested with a fork.

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  • Heat a small skillet over high heat. Combine tomatoes and oil. Add to pan; cook 3 minutes or until lightly charred and beginning to soften.

  • Place 1 fillet in each of 4 shallow bowls; spoon cooking liquid evenly over fillets. Divide tomatoes among servings. Sprinkle with 1/4 teaspoon salt and dill. Garnish with oregano, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

252 calories; fat 9.4g; saturated fat 4.3g; mono fat 3.1g; poly fat 0.9g; protein 32g; carbohydrates 3g; fiber 1g; cholesterol 99mg; iron 1mg; sodium 466mg; calcium 22mg.
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