Sautéed fish with tomato and olives
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
In addition to being quick to make, this fish is super flavourful, thanks to the classic Mediterranean combo of olives, tomatoes and fresh herbs.
Ingredients
Skinless white fish, raw
720 g, (4 x 180g), skinless, thick variety
Olive oil
1 tbs
Eschalot(s)
1 whole, thinly sliced
Cherry tomatoes
250 g, halved
Black olives, drained
16 individual, halved
Dried chilli flakes
¼ tsp
Fresh flat-leaf parsley
½ cup(s)
Fresh basil
½ cup(s)
Instructions
1
Place fish on a large plate, rub with 2 teaspoons oil to lightly coat. Season with salt and pepper.
2
Heat a large non-stick frying pan over medium-high heat. Cook fish for 2-3 minutes on each side, or until browned. Transfer to a large plate (fish won’t be cooked all the way through at this point).
3
Add remaining oil and eschalot to same pan. Cook, stirring, for 2-3 minutes or until lightly golden. Stir in tomatoes, olives, chilli flakes, ¼ cup each parsley and basil and 1/4 cup (60ml) water. Season with salt and pepper. Cook, stirring for 1-2 minutes.
4
Reduce heat to medium, return fish to pan, gently nestling pieces among tomato mixture so they touch base of pan. Cover and cook for 2-3 minutes or until fish is just opaque in centre. Sprinkle with remaining parsley and basil and serve immediately.
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