Pan-Seared White Fish with Olive-Herb Relish and Greens

Pan-seared white fish with a tangy olive-herb relish of parsley, oregano, leek, and wine vinegar beside wilted greens. As Broth Behind the Marble remembers, Pompeii’s thermopolia fed the streets standing up before the mountain spoke.

Serves 4

Estimate for one serving

• 405 cal
• 7.2g protein
• 22.5g carbs
• 4.7g fat
• 5g fiber

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Ingredients

• 4 fillets (about 6 oz each) white fish fillets
• 5 tbsp olive oil
• 0.75 cup chopped pitted olives
• 0.5 cup chopped fresh parsley
• 2 tbsp chopped fresh oregano
• 1, finely sliced leek
• 2 tbsp wine vinegar
• 6 cups torn cabbage greens
• 0.75 tsp salt

Instructions

1. 1Pat the fish fillets dry and season with half the salt.
2. 2Heat olive oil in a large skillet over medium-high heat and sear the fish for 4 minutes per side until golden and cooked through.
3. 3While the fish cooks, combine chopped olives, parsley, oregano, sliced leek, wine vinegar, olive oil and remaining salt to make the relish.
4. 4Quickly wilt the cabbage greens in the residual skillet heat for 2 minutes.
5. 5Serve the seared fish over the greens topped generously with the olive-herb relish.