Sautéed fish with olives, cherry tomatoes, and chilis
Cherry tomatoes jumped into my farmers' market basket on my last trip there. Paired with a lean fish, olives, parsley, garlic, and crushed red chilis, you get a spicy, tasty and healthy main course.
This goes really well with an arugula salad with a Meyer lemon vinaigrette (1 tablespoon Meyer lemon juice to 2 tablespoons olive oil, one minced garlic clove, and a little salt and pepper).
Servings: 4
Ingredients
- 4 servings rock fish or talapia (1 1/2 to 2 pounds)
- 3 tablespoons olive oil
- Handful fresh parsley, chopped
- 1/2 teaspoon crushed red chilis
- 2 pints cherry tomatoes, stemmed and halved (Sweet 100s are amazing)
- 1/2 cup kalamata olives, halved and pitted
- 6 cloves garlic, minced
Directions
- Heat the olive oil over medium-high heat and sauté the fish on each side for about 3 minutes or until just done all the way through. You may have to do this in 2 batches.
- Keep fish warm in a 250° oven.
- Briefly sauté the parsley and chilis.
- Add the garlic, tomatoes, and olives. Sauté until the tomatoes begin to release some of their juice.
- Season with salt and pepper and serve over the fish.