Sometimes I make a recipe and it becomes a "favorite" yet I don't get around to making it again for awhile. Such is the case with this one which I last made in August of 2003. "What took me so long?" I wondered as were savoring the flavors last night. I guess it was in the book of past recipes and...well..they are many others that I need to revisit as well.
Serves 4
1/4 cup olive oil
2 lbs cod, red snapper, orange roughy or tilapia fillets
1/2 cup of chopped fresh parsley
2 cups of cherry tomatoes, halved
1/2 cup Kalamata olives chopped
6 garlic cloves, mined
Heat olive oil in heavy large skillet over medium-high. Sprinkle fish with salt and pepper and sautéed until just opaque, about 3 minutes per side. Transfer fish to platter and cover with foil to keep warm. Add parsley, tomatoes, olives and garlic and sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt land pepper and spoon over fish.
Serves 4
1/4 cup olive oil
2 lbs cod, red snapper, orange roughy or tilapia fillets
1/2 cup of chopped fresh parsley
2 cups of cherry tomatoes, halved
1/2 cup Kalamata olives chopped
6 garlic cloves, mined
Heat olive oil in heavy large skillet over medium-high. Sprinkle fish with salt and pepper and sautéed until just opaque, about 3 minutes per side. Transfer fish to platter and cover with foil to keep warm. Add parsley, tomatoes, olives and garlic and sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt land pepper and spoon over fish.
