Fish with Tomato and Black Olive Vinaigrette
Elevate your weeknight dinner game with this vibrant and flavorful Fish with Tomato and Black Olive Vinaigrette recipe. Perfectly pan-seared fish fillets—like cod, halibut, or snapper—are seasoned and cooked to tender perfection, then topped with a zesty medley of sweet cherry tomatoes, briny black olives, and fragrant garlic. A tangy blend of red wine vinegar, fresh parsley, and basil, brightened with a splash of lemon juice, creates the ultimate vinaigrette that transforms the dish into a Mediterranean-inspired masterpiece. Ready in just 30 minutes, this healthy, gluten-free recipe is ideal for a quick yet sophisticated dinner, paired with steamed vegetables, roasted potatoes, or a crisp green salad. Whether you're planning a family meal or a date-night menu, this dish is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces fish fillets (e.g., cod, halibut, or snapper)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 0.5 cup black olives, pitted and roughly chopped
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 0.5 lemon lemon, juiced
Instructions
Season both sides of the fish fillets with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.
Place the fish fillets in the skillet and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove the fish from the skillet and set aside on a serving plate.
In the same skillet, add 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
Add the halved cherry tomatoes and chopped black olives to the skillet. Cook for 2-3 minutes, stirring occasionally, until the tomatoes start to soften.
Reduce the heat to low and stir in the red wine vinegar, fresh parsley, fresh basil, and the juice of half a lemon. Cook for another minute, allowing the flavors to meld together.
Spoon the tomato and black olive vinaigrette over the cooked fish fillets.
Serve immediately with your choice of side, such as steamed vegetables, roasted potatoes, or a fresh salad.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3522 mg | 153% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 4.8 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 238 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
