Description
A Mediterranean-style dish featuring fish cooked on the stove with tomatoes, garlic, olive oil and parsley and garnished with black olives.
Ingredients
- 1-½ pound Fresh Fish Fillets, Such As Cod, Catfish Or Orange Roughy
- 4 whole Fresh Tomatoes, Medium (or Use The Same Amount From A Can Of Peeled San Marzano Tomatoes)
- 3 cloves Garlic, Or More As Desired, Peeled & Sliced
- 3 Tablespoons Fresh Parsley, Chopped, Divided Use
- ¼ teaspoons Black Pepper
- ¼ teaspoons Salt
- 4 Tablespoons Olive Oil, Or More If Needed
- 2 ounces, weight Sliced Black Olives
- 1-½ pound Fresh Fish Fillets, Such As Cod, Catfish Or Orange Roughy
- 4 whole Fresh Tomatoes, Medium (or Use The Same Amount From A Can Of Peeled San Marzano Tomatoes)
- 3 cloves Garlic, Or More As Desired, Peeled & Sliced
- 3 Tablespoons Fresh Parsley, Chopped, Divided Use
- ¼ teaspoons Black Pepper
- ¼ teaspoons Salt
- 4 Tablespoons Olive Oil, Or More If Needed
- 2 ounces, weight Sliced Black Olives
Preparation
Rinse fish in cold water and remove any bones. Pat fish dry with a paper towel.
If using fresh tomatoes, rinse, core, and peel them (optional). Cut the tomatoes into 1-inch wedges and remove the seeds. (If using canned tomatoes, just use the same number of whole tomatoes from the can. Drain the juice and break the tomatoes into pieces with your hands.)
Heat a large, non-stick skillet on medium high. Add the fish and top with tomatoes, garlic, 2/3 of the parsley, pepper and salt. Pour olive oil on top and bring the pan to a boil.
Once it’s boiling, put the heat on low and cover the pan. Cook until the fish can be flaked with a fork. The cooking time will depend on the thickness of your fish, but start checking after 10 minutes of being covered. Do not flip the fish.
When the fish is just about done, add olives for the last minute of cooking. Garnish with the remaining parsley and add any extra salt needed before serving.
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