Spicy Whitefish With Olives and Cherry Tomatoes

Il Giardino restaurant in Naples

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil
• 2  lbs  tilapia fillets (red snapper or orange roughy)
• 1⁄2 cup fresh parsley, chopped
• 1⁄2 teaspoon dried red pepper flakes
• 4  cups cherry tomatoes, halved
• 1  cup kalamata olive, chopped
• 6  garlic cloves, minced

Directions

1. Heat olive oil in heavy non-stick skillet over medium high heat. Sprinkle fish with salt and pepper. Add fish to skillet and saute until just opaque in the center, about 3 minutes on each side. Transfer fish to platter.
2. Add parsley and crushed pepper to same skillet and saute for one minute. Add tomatoes, olives and garlic. Saute about two minutes until tomatoes soften and get juicy. Season sauce with salt and pepper.
3. Spoon over fish and serve hot.