Recipes Main Courses Seafood Fish with Olives, Pine Nuts, Basil and Wine
Fish with Olives, Pine Nuts, Basil and Wine

Fish with Olives, Pine Nuts, Basil and Wine

Fish with Olives, Pine Nuts, Basil and Wine is rated 4.8 out of 5 by 4.
  • y_2017, m_2, d_27, h_21
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_recipe.fish-with-olives-pine-nuts-basil-and-wine, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 75ms
  • REVIEWS, PRODUCT
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 Serves 4.
The bright fruit and moderately rich texture of a French Chardonnay harmonize magnificently with this Mediterranean dish. Search for a wine with a pungency similar to that of the olives and enough assertiveness to balance with the basil. If artichokes are in season, 2 artichoke hearts, steamed, sliced and sautéed in olive oil, can be added with the olives. The same wine can still be served. Dependable: French Chardonnay. Daring: bright Italian white, such as Soave.

Ingredients:

  • 1/4 cup pine nuts
  • 4 firm white fish fillets, such as snapper,
      rock cod, flounder, sea bass, halibut,
      swordfish or tilapia, each 6 to 7 oz.
  • Kosher salt and freshly ground pepper, to taste
  • 4 Tbs. extra-virgin olive oil
  • 1/3 cup dry white wine
  • 1 1/2 Tbs. finely minced garlic
  • 5 Tbs. fresh basil leaves, shredded
  • 1/2 cup Mediterranean-style green and/or black
      olives, pitted if desired

Directions:

Preheat an oven to 350°F.

Spread the pine nuts on a baking sheet and toast in the oven until they take on color and are fragrant, 5 to 8 minutes. Remove from the oven and set aside. Increase the oven temperature to 400°F.

Season the fish fillets with salt and pepper. Place in a baking dish in which they fit in a single layer. In a small bowl, stir together 3 Tbs. of the olive oil and the wine. Pour over the fish fillets. Top with half of the garlic and half of the basil, and then distribute the olives around the fillets. Cover with aluminum foil.

Bake until the fish is opaque throughout when pierced with a knife, 10 to 15 minutes. The timing will depend upon the thickness of the fillets. Using a slotted spatula, transfer the fillets to warmed individual plates.

Pour the pan juices, olives and reserved pine nuts into a small sauté pan and set over medium heat. Swirl in the remaining 1 Tbs. olive oil and the remaining garlic and basil. When warm and fragrant, spoon over the fish. Serve immediately.
Serves 4.
Adapted from Williams-Sonoma Lifestyles Series, Food & Wine Pairing, by Joyce Goldstein (Time-Life Books, 1999).
Rated 5 out of 5 by from Beautiful, elegant, and best of all DELISH I didn't plan in advance, so had to make some substitutions, but this recipe was delicious and easy. I had to skip the pine nuts because I was out of them, but I think the crunch would be an excellent addition. I also substituted fresh cilantro for the basil -- an excellent sub. I used fresh sea bass -- a steak -- so the cooking time was adjusted up. I served with broiled asparagus, and a salad of tomato and avocado. Great meal!!
Date published: 2015-05-14
Rated 5 out of 5 by from Easy & Delicious This recipe tastes fantastic. Easy to make; quick, healthy weeknight meal. I used frozen cod.
Date published: 2014-07-31
Rated 5 out of 5 by from Standout dish!! I have made this numerous times, and it has become the favorite fish dish of my boyfriend and I. We usually use halibut or tilapia, and kalamata olives. I serve the fish over a bed of sauteed kale and spoon the sauce over all. A great dish to make for company because it's simple to prepare, while looking and tasting like it's from a restaurant that would charge an arm and a leg for it.
Date published: 2012-05-29
Rated 4 out of 5 by from Restaurant Quality This recipe is tasty and rather easy to make. We used Spanish olives. We paired it with WS Polenta Puttanesca and some spinach. It tasted like a meal we could order at a nice Italian restaurant. I'll keep this one in the mix to use again down the road.
Date published: 2012-02-23
  • y_2017, m_2, d_27, h_21
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_recipe.fish-with-olives-pine-nuts-basil-and-wine, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 74ms
  • REVIEWS, PRODUCT