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Spicy Sauteed Fish with Olives and Cherry Tomatoes

January 1, 2008

This is terrific with cherry tomatoes that are in the peak of ripeness. The original recipe had more olives — you can certainly up the amount according to your tastes.

Spicy Sauteed Fish with Olives & Cherry Tomatoes

Adapted from Bon Appetit, May 2002.


2 tbsp olive oil
1 lb (or 2 servings) firm white fish (tilapia works well; cod would be good)
1/3 cup chopped fresh parsley
1/4 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1/3 cup Kalamata olives or other brine-cured black olives, chopped
3 garlic cloves, minced


Heat the olive oil in heavy large skillet over medium-high heat. Season the fish well with kosher salt and pepper, and saute it in the skillet until just opaque in the center. Transfer the fish to a platter. Into the skillet add the chopped parsley and crushed red pepper; saute for about a minute before adding the garlic, cherry tomatoes, and olives. Saute until the cherry tomatoes have softened and released some of their juices, about 2 minutes. Spoon the sauce over the fish and serve.

Makes 2 servings.

One Comment leave one →
  1. Chocolate Lady permalink
    April 1, 2010 10:47 am

    Dear Amy,

    Your wonderful blog was discovered as I was searching for a whole wheat scone recipe ~ I can’t wait to get home and try your posted recipe out today. You’ve now been added to my list of favorite sites, especially after seeing this post for one of my all time favorite ways to prepare fish (catfish is delicious, too). I actually still have the original Bon Apetit magazine that this recipe first appeared in.

    I’m looking forward to becoming quite familiar with Eggs on Sunday and tempting my family’s taste buds with your recipes. Thank you for sharing!


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