Spicy Whitefish with Olives and Cherry Tomatoes
Dive into Mediterranean-inspired flavors with this Spicy Whitefish with Olives and Cherry Tomatoes recipe, a perfect blend of rich, savory, and vibrant tastes. Delicate whitefish fillets—seasoned to perfection and pan-seared until golden—nestle into a luscious skillet sauce made with sweet, blistered cherry tomatoes, briny kalamata olives, tangy capers, and a fiery hint of red pepper flakes. Fresh garlic and a splash of zesty lemon juice bring depth to the dish, while a sprinkle of chopped parsley adds a fresh, herby finish. Ready in just 30 minutes, this easy, healthy dinner pairs beautifully with fluffy couscous, steamed rice, or crusty artisan bread to soak up every drop of the flavorful sauce. Perfect for weeknight meals or elevated entertaining, this quick and hearty seafood recipe will transport your taste buds straight to the sunny shores of the Mediterranean.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces whitefish fillets (such as cod, haddock, or tilapia)
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 0.5 teaspoons red pepper flakes
- 2 cups cherry tomatoes, halved
- 0.75 cups kalamata olives, pitted and halved
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Pat the whitefish fillets dry with paper towels and season both sides with salt and black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the whitefish fillets in a single layer. Cook for 3-4 minutes on each side until golden brown and just cooked through. Remove the fish from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the kalamata olives and capers and cook for another 2 minutes to combine the flavors.
Deglaze the skillet by adding the lemon juice, scraping up any browned bits from the bottom of the pan.
Return the cooked whitefish fillets to the skillet, nestling them into the tomato and olive mixture. Spoon some of the sauce over the fish and let it warm for 2-3 minutes.
Sprinkle the chopped fresh parsley over the dish before serving. Serve immediately alongside rice, couscous, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5430 mg | 236% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 8.8 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 277 mg | 21% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2206 mg | 47% | |
*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.
