Orange Roughy With Sauteed Olives, Capers & Tomatoes

Total Time
36mins
Prep 30 mins
Cook 6 mins

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!

Ingredients Nutrition

Directions

  1. 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.
Most Helpful

5 5

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.

3 5

It wasn't bad, but wasn't great. The kalamata olives were way to much and I LOVE kalamata olives! I used only half a cup and crushed them because they were just to much for a bite. I also cooked the topping first so the fish would be nice and hot. Could use more red pepper for our taste. Will experiment with it more.

4 5