Braised Scrod In White Wine And Fresh Oregano

Recipe Instructions * Note: See the Bayou Blast - {Emeril's Creole Seasoning} recipe which is included in this collection. In a large frying pan heat olive oil over high heat until it is very hot. Meanwhile, dredge fish pieces in the seasoned flour, shaking off the excess. Carefully place all the fish pieces in the hot oil, and cook for 2 minutes on each side until golden brown. Drain on paper towels and set aside. In a large saute pan heat the remaining 2 tablespoons olive oil over medium heat. Add chopped garlic and cook for 30 seconds. Place the fish in the pan with tomatoes, calamata olives, fresh oregano, white wine, lemon zest, water, and salt and pepper. Cover and cook for 5 minutes over medium heat. Serve the sauce ladled over the fish. Tastes great served over rice. This recipe yields 4 servings.