For the Fish:

  • 4 large rock cod (or any mild fish) fillets, approximately 1.5 lbs, (1/2-inch thick)

  • 1/4 cup fresh lime juice

  • finely ground sea salt

  • 1/3 cup fresh UP Extra Virgin Olive Oil

  • 2 larges eggs whisked

  • 1 cup unbleached flour

For the Sauce:

  • 2 tablespoons Baklouti Chili fused Olive Oil

  • 2 tablespoons Olive Wood Smoked Olive Oil

  • 1 large onion, thinly sliced

  • 4 garlic cloves minced

  • 28-ounce can diced tomatoes

  • 1 bay leaf

  • 1 teaspoon dried oregano

  • 3 tablespoons roughly chopped flat leaf parsley

  • 1 cup sliced Delizia Red Chili Stuffed Gordal Olives

  • 1/4 cup capers, drained and rinsed

  • 1/4 cup sliced green onions

Start the sauce by heating Baklouti Olive Oil and Smoked Olive Oil in a large pot over medium high heat. Add the onion and cook, stirring regularly, until the onions start to brown, about 5 minutes then add the garlic and stir for a bit longer. 


Add the diced tomatoes along with the bay leaf, oregano, parsley, half of the olives, and half of the capers. Simmer briskly, stirring frequently, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1/2 cup of water and simmer for 15 minutes. Taste and season with additional salt and pepper if desired.

While the sauce is simmering, dredge the fish fillets first in flour, then in the egg, and then back in the flour. Heat 1/3 cup of extra virgin olive oil in a very large (12-inch) non-stick skillet over medium-high heat. Once the skillet is hot, pan fry the fish for approximately 3-4 minutes per side, or until nicely golden brown and a bit crisp on the exterior.

To finish the dish, ladle the finished sauce onto individual dinner plates, place a piece of cod in the center, garnish with the remaining olives, capers, parsley, and green onions. Serve immediately.

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