Lemon Basil White Fish


Yield: 3-4 Servings


3 Tbsp Flying Olive Lemon or Gremolata Extra Virgin Olive Oil, divided

2 Tbsp lemon juice (I have also tried 1 Tbsp Flying Olive Sicilian Lemon Balsamic and 1 Tbsp lemon juice and like that as well—not quite so tart)

1 tsp Dijon mustard

4 tsp chopped fresh basil leaves

1 tsp lemon zest (about 1 lemon)

1 ½ tsp fresh garlic, about 2-3 cloves, minced fine

1 ½ pounds cod, halibut, or white fish of choice


In a blender, or small bowl, combine Flying Olive Lemon Extra Virgin Olive Oil, lemon juice, Dijon mustard, chopped basil, lemon zest, garlic, and salt to taste.  Set aside.

In a large skillet, heat the remaining 1 Tbsp of Flying Olive Lemon Extra Virgin Olive Oil.  Season with salt and pepper.  Cook fillets 4-6 minutes per side, depending on the thickness of the fish.  When the fish flakes easily, remove from pan.  Serve with a drizzle of the lemon basil sauce.

Submitted by Barb L.