Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Olive oil - plus

  2. 2 tablespoons 30ml Olive oil

  3. 1 1/2 lbs 681g / 24oz Scrod fillets - cut 2"x

  4. 2" pieces

  5. 1/4 cup 15g / 1/2oz Flour for dredging - seasoned with

  6. 1 teaspoon 5ml Bayou Blast -

  7. 1 teaspoon 5ml Chopped garlic

  8. 1/2 cup 31g / 1.1oz Pear or cherry tomatoes

  9. 1/4 cup 59ml Calamata olives - sliced

  10. 2 cups 80g / 2.8oz Loosely packed oregano leaves - finely chopped

  11. 1/4 cup 59ml Dry white wine

  12. 1 teaspoon 5ml Chopped lemon zest

  13. 1/4 cup 59ml Water Salt - to taste Freshly ground white pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.


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