Como Inn Whitefish with Basil & Oregano

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We get lots of requests for old recipes from the Como Inn, a Chicago 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. Oh, yes–and good-quality olive oil, a little white wine, lemon and capers.

Makes 2 servings

Whitefish Ingredients

  • 2 fillets whitefish
  • 1/2 cup flour
  • 1 tsp salt
  • 1/4 tsp fresh cracked pepper

Oreganoto Sauce Ingredients

  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 3 Tbsp white wine
  • 3 Tbsp capers
  • 1 cup halved cherry tomatoes
  • 3 Tbsp lemon juice
  • 1 tsp fresh, or 1/2 tsp dried, oregano
  • 3 Tbsp fresh basil


  1. Mix flour salt and pepper together. Dip fish in flour. In large frying pan, heat olive oil over medium heat. cook fish in oil 2 minutes on each side. Remove and keep warm
  2. Make sauce: 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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