Recipe by L.m.vengo
This recipe is adapted from a recipe I found in an old Bon Appétit magazine by Chef Candida Sportiello. The modifications I made to this recipe were a reduction of the red pepper flakes eliminating some of the heat, and adding capers and white wine at the end of the saute period! It is such a fabulous and tasty dish I didn't feel it needed much in the way of change at all.. She is quite the chef and restaurateur!
Top Review by nancy_sergi_11169948
I made this last night. It was fantastic. I didn't have capers and didn't add the red pepper flakes. I added black olives and the tomatoes and used, forgive me, white cooking wine. I will be making this again for sure.
- 1⁄4 cup olive oil
- 2 orange roughy fillets
- 1⁄2 cup chopped fresh parsley
- 1⁄4 teaspoon dry crushed red pepper
- 4 cups cherry tomatoes, halved
- 1 cup kalamata olives or 1 cup other brine-cured black olives, whole
- 1⁄8 cup capers
- 6 garlic cloves, minced
- 3 tablespoons sauvignon blanc wine
Directions See How It's Made
- 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, capers and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish.