Orange Roughy With Sauteed Olives, Capers & Tomatoes

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

• 1/4 cup olive oil
• 2 orange roughy fillets
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon dry crushed red pepper
• 4 cups cherry tomatoes, halved
• 1 cup kalamata olives or 1 cup other brine-cured black olives, whole
• 1/8 cup capers
• 6 garlic cloves, minced
• 3 tablespoons sauvignon blanc wine

Recipe

• 1 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 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, capers and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish.