Sautéed fish with olives, cherry tomatoes, and chilis

Contributed by Preston Maring, MD

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


  • 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


  1. 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. 
  2. Keep fish warm in a 250° oven. 
  3. Briefly sauté the parsley and chilis. 
  4. Add the garlic, tomatoes, and olives. Sauté until the tomatoes begin to release some of their juice. 
  5. Season with salt and pepper and serve over the fish.