Orange Roughy with Calamata Olives & Cherry Tomatoes

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Orange roughy is paired up with savory, briny olives and juicy cherry tomatoes. A recipe of few ingredients, but loads of flavor.

Ingredients:

• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 2 orange roughy fillets
• Salt and pepper
• 1/4 cup chopped Italian flat-leaf parsley
• 1/2 teaspoon dried crushed red pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped DeLallo Calamata olives, pitted
• 3 cloves garlic

Directions:

In a large saucepan, heat olive oil over medium-high heat. Pat the fish dry with a paper towel. Sprinkle orange roughy with salt and pepper. Sauté until just opaque in the center, approximately 3 minutes per side. Remove fish and set aside, using the skillet and oil to sauté parsley, crushed red pepper, tomatoes, olives and garlic. Cook for about 5 minutes until the tomatoes begin to release their juices. Salt and pepper to taste; spoon sauce over fish and serve.

Serves 2 Printer-friendly version