Seafood Stylings

Como Inn Whitefish with Basil, Tomato & Oregano

November 14, 2015

I get a lot of requests for old recipes from the Como Inn, a long-gone Chicago restaurant favorite which operated from 1924 until 2001. People remember the place for its ambience and style–but also, for simple classics like this dish, requested by reader Prairie T.  Fresh basil & oregano, sweet tomatoes, and whitefish, good-quality olive oil, a little white wine, lemon and capers. 

Como Inn Whitefish with Basil, Tomato, & Oregano
Serves 2
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  1. 2 fillets whitefish
  2. 1/2 cup flour
  3. 1 tsp salt
  4. 1/4 tsp fresh cracked pepper
Oreganoto Sauce
  1. 2 Tbsp butter
  2. 2 Tbsp olive oil
  3. 3 Tbsp white wine
  4. 3 Tbsp capers
  5. 1 cup halved cherry tomatoes
  6. 3 Tbsp lemon juice
  7. 1 tsp fresh, or 1/2 tsp dried, oregano
  8. 3 Tbsp fresh basil
  1. Mix flour salt and pepper together. Dip fish in flour. In large sauté pan, heat olive oil over medium heat. Saute fish in oil 2 minutes on each side. Remove and keep warm
Make sauce
  1. Add wine to pan juices and deglaze, cooking one minute and scraping brown bits from bottom of pan. Add capers, tomatoes, and lemon juice, cooking until slightly thickened. Mix in oregano and basil and cook a bit more until herbs are incorporated. Place fish in center of serving plates and spoon sauce over. Serve with seasonal vegetables.
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