Ingredients
1/3 cup coarsely chopped pitted kalamata olives
1/3 cup plus 2 Tbs. extra-virgin olive oil
1-1/2 Tbs. loosely packed finely grated lemon zest (from 1 large lemon)
1 Tbs. fresh lemon juice
1 small clove garlic, minced
1/8 tsp. crushed red chile flakes
Kosher salt
4 skin-on snapper fillets, about 6 ounces each
1/3 cup flour for dredging
5 oz. (5 cups loosely packed) baby arugula, washed and dried
4 lemon wedges for serving
Fine Cooking
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1/3 cup plus 2 Tbs. extra-virgin olive oil
1-1/2 Tbs. loosely packed finely grated lemon zest (from 1 large lemon)
1 Tbs. fresh lemon juice
1 small clove garlic, minced
1/8 tsp. crushed red chile flakes
Kosher salt
4 skin-on snapper fillets, about 6 ounces each
1/3 cup flour for dredging
5 oz. (5 cups loosely packed) baby arugula, washed and dried
4 lemon wedges for serving
Description
A Nonstick Skillet Is Perfect For Sautéing Fish Fillets With No Worries About Sticking. A Thin, Angled Slotted Spatula With A Slightly Curved Lip Is Very Helpful For Turning Delicate Fish.
Fine Cooking
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