Sautéed fish with olives, cherry tomatoes, and chilis

Contributed by Preston Maring, MD

Sautéed fish with olives, cherry tomatoes, and chilis
Part 2 of the inpatient food system story will wait for a week to make room for this late-breaking news about Kaiser Permanente's 31st market in a sixth state. From Celeste James, a program leader in the East: Hi everyone: We had a great start for our mini-farmers' market at Kaiser/Camp Springs [Maryland] yesterday. The location - under the awning at the KP entrance - was perfect to capture the high traffic in and out of the building. AND, the awning provided great shade for the farmers. We had two farm stands - one with mostly eggplant, cucumbers, grape tomatoes, potatoes and zucchini and the other with peaches, nectarines, blackberries, tomatoes, zucchini, jams and berry syrups. People were very receptive to the farm stands; they were impressed that Kaiser is presenting this and excited to know that it'll be available well into the fall (mid-November). I heard from our partner at FRESHFARM Markets that one of the farmers took in $200 in the first hour (break-even is about $100/hour, she said). There were actually lines at one point! Congratulations, everyone, for a successful debut of a KP Farmers Market in the Mid-Atlantic States!! We have the same selection of produce at our California markets as our Maryland counterpart this time of year. Cherry tomatoes jumped into my market basket again. Paired with a lean fish, olives, parsley, garlic and crushed red chilis, you get a spicy, tasty and healthy main course.

Servings: 4


  • 4 servings rock fish or talapia (1-1/2 to 2 lbs)
  • 3 Tbsp olive oil
  • Handful fresh parsley, chopped
  • 1/2 tsp 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


Heat the olive oil over medium high heat and sauté the fish on each side for about three minutes or until just done all the way through. You may have to do this in two batches. Keep 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. This goes really well with an arugula salad with a Meyer lemon vinaigrette (1 Tbsp Meyer lemon juice to 2 Tbsp olive oil, one minced garlic clove and a little salt and pepper).