Salmon with Warm Olive & Lemon Sauce

1 lemon
1/2 c. green olives with pits (3-4 oz.), rinsed, pitted, and coarsely chopped
1 T. capers, drained and rinsed
4 T. extra-virgin olive oil, divided
4 arctic char or salmon fillets, skin on, 1/2 to 1/4" thick (5 oz. each)
Salt and pepper
1/2 c. loosely packed Italian parsley leaves, coarsely chopped

For sauce, zest and juice lemon. In a small saucepan, combine olives, capers, lemon zest, and juice. Slowly stir in 3 T. of the olive oil until combined. Warm over low heat 5-10 minutes, stirring occasionally. Do not simmer. Remove from heat.

Preheat broiler. Season fish with salt and pepper. Rub both sides lightly with remaining 1 T. olive oil. Place skin side down in a baking pan. Broil 7 minutes or until fish flakes easily with a fork.

Just before serving, stir parsley into dressing; spoon over fish.

Makes 4 servings.

From Better Homes & Gardens magazine, February 2016, p. 72.

Athenian Fish

4 fish fillets (tilapia, snapper, or mahi; 1 to 1-1/2 lbs.)
1/4 teaspoon pepper
1 teaspoon Greek seasoning, divided
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1/4 cup diced onion
1 14-oz. can quartered artichoke hearts (drained)
1 14.5-oz. can diced tomatoes (drained)
1/4 cup white wine

Check fish for bones.

Preheat large saute pan on medium-high 2-3 minutes. Season both sides of fish with pepper and 1/2 teaspoon of the Greek seasoning (wash hands).

Place oil in pan, then add garlic and onions; cook and stir 1-2 minutes or until onions are slightly softened.

Add fish fillets and top with remaining ingredients (including remaining 1/2 teaspoon Greek seasoning). Cover and cook 8-10 minutes, stirring vegetables once, or until fish is 145 degrees F (or flesh separates easily). Serve.

4 servings.

Publix Apron's Simple Meals recipe card.