Sautéed fish with tomato and olives
Skinless white fish
720 g, (4 x 180g), skinless, thick variety
1 whole, thinly sliced
250 g, halved
Black olives, drained
16 individual, halved
Dried chilli flakes
Fresh flat-leaf parsley
- Place fish on a large plate, rub with 2 teaspoons oil to lightly coat. Season with salt and pepper.
- 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).
- 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.
- 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.