Orange Roughy with Sauteed Olives Capers Tomatoes
Elevate your seafood dinner with this vibrant Orange Roughy with Sautéed Olives, Capers, and Tomatoes—a Mediterranean-inspired dish that's as quick as it is flavorful. Tender orange roughy fillets are pan-seared to golden perfection, then nestled in a savory sauce of garlic, juicy cherry tomatoes, briny kalamata olives, and tangy capers. A splash of dry white wine adds a delightful depth to the dish, while fresh parsley and a squeeze of lemon bring a bright, zesty finish. Ready in just 25 minutes, this one-pan recipe is perfect for busy weeknights or a sophisticated dinner party. Serve it over buttery rice or al dente pasta to soak up every drop of the luscious sauce, and watch it become an instant hit!
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Recipe Information
Ingredients
- 4 pieces orange roughy fillets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 pieces garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, sliced
- 2 tablespoons capers, drained
- 0.5 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1 piece lemon, wedges for serving
Instructions
Pat the orange roughy fillets dry with a paper towel and season both sides with salt and pepper.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and just cooked through. Remove the fillets from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the skillet.
Once the butter has melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the cherry tomatoes, kalamata olives, and capers to the skillet. Sauté for 3-4 minutes until the tomatoes soften and release some of their juices.
Deglaze the skillet by pouring in the dry white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the mixture simmer for 2-3 minutes to reduce slightly.
Return the cooked fillets to the skillet and spoon the sauce over the top to warm through for 1-2 minutes.
Sprinkle the dish with fresh parsley and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 5037 mg | 219% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 7.6 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 20.1 mcg | 100% | |
| Calcium | 194 mg | 15% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1558 mg | 33% | |
*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.
