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Fried-Fish Fillets with Sherry Vinegar & Herbs

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Submitted by AMC

YIELD

4 servings

PREP

15 min

COOK

8 min

READY

30 min

Ingredients

4 4
EACH EACH FISH FILLETS
firm, 6 to 8 ounces *
1 1
X X SALT AND BLACK PEPPER
to taste *
2 1E+1
TEASPOONS ML OLIVE OIL
pure
3 45
TABLESPOONS ML SHERRY VINEGAR
3 45
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped, fresh, mixed, with chives and chervil

Directions

If you’re leaving the skin attached to the fillets, scrape off any remaining scales.

Season the fillets on both sides with salt and pepper.

Heat pure olive oil in sauté pan over medium heat, using smaller amongst of oil for a nonstick pan.

Add fillets and adjust heat according to their thickness (thicker the fillet, lower the heat).

Cook for about 4 minutes altogether for ½-inch-thick fillets, turning them halfway through the cooking time (or covering them if fragile), and trans- fer them to hot plates or a platter.

Wipe oil out of sauté pan with paper towel and add vinegar, extra-virgin olive oil and mixture of herbs.

Bring sauce to rapid boil and season with salt and pepper to taste.

Spoon boiling sauce over fish and serve immediatey.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 108 100% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 3% Vitamin C 3%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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