Fish Sauteed With Spicy Tomatoes and Olives

Submitted by Wendy's Kitchen

"Another Epicurious Recipe."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4

ingredients

• 1⁄4 cup olive oil
• 2 2 lbs red snapper or 2 lbs orange roughy fillets
• 1⁄2 cup chopped fresh parsley
• 1⁄2 teaspoon dry crushed red pepper
• 4 cups cherry tomatoes, halved
• 1 cup kalamata olives or 1 cup other brine-cured black olives, chopped
• 6 garlic cloves, minced

directions

1. Heat olive oil in heavy large skillet over medium-high heat.
2. Sprinkle fish with salt and pepper.
3. Add half of fish to skillet and sauté until cooked to your liking.
4. Transfer fish to platter.
5. Repeat with remaining fish.
6. Add parsley and crushed red pepper to same skillet; sauté 1 minute.
7. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes.
8. Season sauce with salt and pepper; spoon over fish.

Reviews

[oloschiavo]

I had already started to cook this when I realised my cherry tomatoes were a bit old... shocked to discover I didn't even have any canned tomatoes in the pantry. Undeterred, I added some sundried tomatoes and artichoke hearts and a teaspoon or two of prepared pesto. Ended up with a different dish to what is here, but delicious nonetheless. Look forward to making the original version one day soon! Thanks for the inspiration!