Monday, October 6, 2014
Recipe from Candida Sportiello, Ventotene, Italy via Bon Appétit
Husband-Tested in Alice’s Kitchen
This is one of our favorite meals and it’s so quick and easy to make. This dish is pretty enough and tasty enough to serve guests. Serve with brown rice and a salad or steamed vegetables for a healthful dinner.
¼ cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets
½ cup chopped fresh parsley
½ teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved (You can also use sun gold tomatoes as I did for the photo.)
1 cup Kalamata olives, chopped
6 garlic cloves, minced
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. 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.