Spicy Sauteed Fish With Olives And Cherry Tomatoes

By á-170456

Ingredients

• 1/4 cup olive oil
• 2 pounds tilapia, red snapper, or orange roughy fillets
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon dried crushed red pepper
• 4 cups cherry tomatoes halved
• 1 cup Kalamata olives chopped (or other brine-cured black olives)
• 6 garlic cloves minced

Details

Servings 4

Preparation

Step 1

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish.

Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

This recipe yields 4 servings.

I love having so many amazing ingredients at my fingertips on Ventotene: fish, lentils, wild asparagus, mushrooms, fava beans, and artichokes. They make it easy to produce home-style cooking at its best.