( any firm, white fish -I used whiting)
salt and pepper
cherry tomatoes, halved
- Sautee the fish in the olive oil over medium heat until cooked through, adding salt and pepper to taste. This will take 1-4 minutes per side. Remove to a plate.
- Make a sauce by adding a good dollop of butter and the juice of a lemon to the pan. Stir it around, loosening all the crispy bits in the bottom of the pan and allowing it to thicken a bit.
- Add a handful of cherry tomatoes, halved and cook just until they are warmed through and begin to break down, adding their juices to the sauce.
- Top the plated fish with the gorgeous orange, buttery, lemony sauce you just made and the tomatoes and eat it up.