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Sautéed fish with tomato and olives

Sautéed fish with tomato and olives

Total Time
25 min
10 min
15 min
In addition to being quick to make, this fish is super flavourful, thanks to the classic Mediterranean combo of olives, tomatoes and fresh herbs.


Skinless white fish, raw

720 g, (4 x 180g), skinless, thick variety

Olive oil

1 tbs


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)


  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.


Eschalots are small, copper-coloured onions with a sweet flavour available near the onions and garlic in the fresh food section at most major supermarkets. If unavailable, replace with a ½ red onion.