Orange Roughy With Sauteed Olives, Capers & Tomatoes

Submitted 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!"

 

• Ready In: 36mins
• Ingredients: 9
• Yields: 2 fillets
• Serves: 2

ingredients

• 59.14 ml olive oil
• 2 orange roughy fillets
• 118.29 ml chopped fresh parsley
• 1.23 ml dry crushed red pepper
• 946.36 ml cherry tomatoes, halved
• 236.59 ml kalamata olives or 236.59 ml other brine-cured black olives, whole
• 29.57 ml capers
• 6 garlic cloves, minced
• 44.37 ml sauvignon blanc wine

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.

Reviews

[Nancy S.]

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.

 

[Linda D.]

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.