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Fish in Garlic, Olive and Lemon Butter Sauce

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Spouse and I have been eating too much pork lately so I thought this would be a nice change from the usual.  I fried this rockfish in olive oil and was not so sure what to do with it.  Then I looked for some capers and found  I was out…so I ended up substituting green olives for this lemon butter sauce.  I thought I’d throw in the mushrooms and cook it with the sauce so it turned out to be something quite different.

Athough frying fish is always a hassle for me, this was pretty easy and is a delicious way to serve fish.

Fish in Garlic, Olive and Lemon Butter Sauce

2 rockfish fillets, skinned

salt and pepper to taste

1/4 c. flour

1/4 c. corn oil

1 tbsp. olive oil

2 garlic cloves, sliced

1/2 c. fresh mushrooms, sliced

1//4 c. sliced green olives

juice of half a large lemon

1/4 c. white wine

parsley flakes

salt and pepper to taste

2 tbsps. butter

Dry your fillets with a paper towel.  Season with salt and pepper and dust with flour.  Heat a pan over medium high heat and add the corn oil.  Add the fillets when the oil starts to ripple with heat.  Fry the fish on both sides until light brown.  This should take about 3 minutes for each side.  Try not to get carried away and overcook your fish.  Drain on paper towels to soak up excess oils.

In a small saucepan, heat the olive oil over medium heat and add the mushrooms, garlic and olives.  Cook until mushrooms are tender.  Season with a bit of salt as it cooks.  Add the white wine and allow to simmer and reduce for about 5 minutes.  With the heat turned off, sprinkle the lemon juice and stir in butter.  Season with salt and pepper.  Pour over fish fillets.

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