Cook The Book: Roasted Blackfish With Olives And Sage
- 3 tablespoons extra-virgin olive oil
- 2 (1-pound) skin-on blackfish fillets, patted dry
- Kosher salt, for seasoning
- Freshly ground black pepper, for seasoning
- 1 small bunch fresh sage
- 1/2 cup pitted kalamata or other olives
- Freshly squeezed juice of 1/2 lemon
- Urfa or Aleppo red pepper, for seasoning
- Best-quality extra-virgin olive oil, for drizzling (optional)
- Preheat the oven to 425u0b0F. Drizzle 1 tablespoon of the oil into the bottom of a baking sheet. Arrange the fish fillets, skin-side down, in the pan. Season the fish generously with salt and pepper. Tear the sage leaves into small pieces and sprinkle over the fish. Scatter the olives on top and around the fish. Drizzle the fish with the remaining 2 tablespoons oil.
- Transfer the pan to the oven and roast until the fish is just opaque. 8 to 10 minutes. Squeeze the lemon juice over the fish and dust the fillet with Turkish (Urfa) or Aleppo pepper. Finish with a light drizzle of good oil, if desired.
extravirgin olive oil, blackfish fillets, kosher salt, freshly ground black pepper, fresh sage, other olives, freshly squeezed juice, red pepper, olive oil
Taken from www.seriouseats.com/recipes/2011/10/roasted-blackfish-with-olives-and-sage-recipe.html (may not work)