Ingredients
2
pounds tilapia, red snapper, or orange roughy fillets
1/2
cup chopped fresh parsley
1/2
tsp dried crushed red pepper
4
cups cherry tomatoes, halved
1
cup Kalamata olives or other brine-cured black olives, chopped
Directions
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.
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