Fish With Sizzling Olive Butter

4 servings


20 minutes

total time


1/4 cup unsalted butter (1/2 stick)

1 tablespoon extra-virgin olive oil

3/4 cup mixed olives, such as Kalamata, Castelvetrano, Moroccan or Picholine, pitted and sliced

2 garlic cloves, minced or finely grated

1/2 teaspoon coriander seeds, coarsely crushed (use the flat side of your knife or a mortar and pestle)

4 (1-inch-thick) pieces flaky white fish fillet, such as cod (about 6 ounces each), patted dry

1/4 cup white wine

Kosher salt and freshly ground black pepper

2 lime wedges, plus more for serving

1/4 cup chopped cilantro or parsley, leaves and tender stems

1/4 cup chopped dill, leaves and tender stems


Heat oven to 375 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Add the garlic and coriander and saute for 1 min. Add the wine and let it simmer for 2-3 min. Stir in olives, and cook until fragrant, 1-2 min.

Sprinkle dill over the fish fillets, then nestle them in one layer in the skillet. Carefully spoon some of the olive butter mixture over the fish, basting the fillets, then transfer pan to the oven.

Bake until fish is opaque and flaky - 145 degrees internal temp, or approximately 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.

Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro, with extra lime wedges on the side for squeezing.


Fish doesn’t need much salt due to the olives. I left it out and was perfectly salty


Serving Size




Total Fat

21 g

Saturated Fat

9 g

Unsaturated Fat

11 g

Trans Fat

0 g




533 mg

Total Carbohydrate

4 g

Dietary Fiber

2 g

Total Sugars

0 g


35 g

4 servings


20 minutes

total time
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