Fish Fillets with Warm Tomato-Olive Vinaigrette

Fish Fillets with Warm Tomato-Olive Vinaigrette


  • prep
  • cook
  • 4 servings

Ingredients

  • 4 tablespoons olive oil, divided

  • 1-1/2 lbs. firm white fish fillets such as cod, snapper or orange roughy

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 teaspoon minced garlic

  • 2 cups halved cherry tomatoes

  • 1 cup halved Lindsay┬« Ripe Pitted Olives

  • 2 tablespoons white wine vinegar

  • 1-1/2 teaspoons dried thyme leaves

  • 1 tablespoon chopped parsley


Cooking Directions

  1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat.

  2. Add fish; season with salt and pepper. Cook 3 to 4 minutes per side or until fish is opaque in center.

  3. Transfer fish to a serving plate; keep warm.

  4. Add remaining 2 tablespoons oil and garlic to pan; stir until fragrant.

  5. Add remaining ingredients except parsley; stir until heated through, 1 to 2 minutes.

  6. Spoon mixture over fish; top with parsley.


Nutrition

  • Calories300
  • Fat19g
  • Protein28g
  • Cholesterol65mg
  • Total Carbs5g
  • Fiber2g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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