Recipe information
Yield
4 Servings
Ingredients
1
/4 cup olive oil
2
pounds tilapia, red snapper or orange roughy fillets
1
/2 cup chopped fresh parsley
1
/2 teaspoon dried crushed red pepper
4
cups cherry tomatoes, halved
1
cup Kalamata olives or other brine-cured black olives, chopped
6
garlic cloves, minced
Need to make a substitution?
Preparation
Step 1
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.