Spicy Sauteed Fish With Olives And Cherry Tomatoes Recipe Epicuriouscom Food

POACHED FISH WITH SPINACH IN CHILI-TOMATO SAUCE

Steps:

• Put 1 tablespoon of olive oil into a pan on medium heat and sauté the onion, fennel and chili for 2 to 3 minutes, to soften. Add the tomato purée and cherry tomatoes. Simmer for a further 4 to 5 minutes. Season to taste with a little salt and pepper.
• Arrange the fish fillets in the pan, on top of the tomato sauce. Cover with a lid and simmer for 8 to 10 minutes, or until the fish is cooked and starting to flake. Just before serving, carefully stir in the olives and baby spinach and heat for a further minute.
• Meanwhile combine the parsley, garlic, lemon zest, and juice in a bowl.
• To serve, arrange the fish fillets on plates and spoon over the tomato sauce. Sprinkle with the herby topping, and add a squeeze of lemon juice to finish.
• Enjoy this with some additional steamed greens.

SPICY SAUTEED FISH WITH CHERRY TOMATOES

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with kosher salt and black pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, garlic and avacado; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

SAUTEED FISH WITH LEMON BUTTER AND CHERRY TOMATOES

Steps:

• Sautee the fish in the olive oil over medium heat until cooked through, adding salt and pepper to taste. This will take 1-4 minutes per side. Remove to a plate.
• Make a sauce by adding a good dollop of butter and the juice of a lemon to the pan. Stir it around, loosening all the crispy bits in the bottom of the pan and allowing it to thicken a bit.
• Add a handful of cherry tomatoes, halved and cook just until they are warmed through and begin to break down, adding their juices to the sauce.
• Top the plated fish with the gorgeous orange, buttery, lemony sauce you just made and the tomatoes and eat it up.

SPICY WHITEFISH WITH OLIVES AND CHERRY TOMATOES

Steps:

• Heat olive oil in heavy non-stick skillet over medium high heat. Sprinkle fish with salt and pepper. Add fish to skillet and saute until just opaque in the center, about 3 minutes on each side. Transfer fish to platter.
• Add parsley and crushed pepper to same skillet and saute for one minute. Add tomatoes, olives and garlic. Saute about two minutes until tomatoes soften and get juicy. Season sauce with salt and pepper.
• Spoon over fish and serve hot.

FISH SAUTEED WITH SPICY TOMATOES AND OLIVES

Steps:

• Heat olive oil in heavy large skillet over medium-high heat.
• Sprinkle fish with salt and pepper.
• Add half of fish to skillet and sauté until cooked to your liking.
• Transfer fish to platter.
• Repeat with remaining fish.
• Add parsley and crushed red pepper to same skillet; sauté 1 minute.
• Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes.
• Season sauce with salt and pepper; spoon over fish.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.