Pan-Seared White Fish with Cherry Tomatoes, Olives, and Rosemary

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Pan-Seared White Fish with Cherry Tomatoes, Olives, and Rosemary

Introduction

If you’re looking for a tasty and healthy meal that comes together quickly, Pan-Seared White Fish with Cherry Tomatoes, Olives, and Rosemary is your answer! This dish is light yet filling, making it perfect for any night of the week.

Why Make This Recipe

This recipe is not just delicious but also very easy to make! With fresh ingredients like cherry tomatoes and olives, it brings a burst of flavor to your dinner table. Plus, it’s a great way to enjoy fish while getting some veggies in your diet. You’ll love how the flavors blend together, and your family will be asking for seconds!

How to Make Pan-Seared White Fish with Cherry Tomatoes, Olives, and Rosemary

Ingredients:

  • 2 white fish fillets (e.g., sea bass, cod, or tilapia)
  • 1 cup cherry tomatoes
  • 1/2 cup green olives
  • 2 garlic cloves, minced
  • 2-3 sprigs fresh rosemary
  • 3 tbsp olive oil
  • 1/4 cup white wine or chicken broth
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Directions:

  1. Prepare the fish by patting the fillets dry and seasoning with salt and pepper.
  2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
  3. Add the fish fillets skin-side down and sear for about 3-4 minutes until golden and crispy.
  4. Flip the fish and cook for another 2-3 minutes until cooked through. Then remove from the skillet.
  5. In the same skillet, add the remaining olive oil and sauté the minced garlic for 30 seconds.
  6. Add the cherry tomatoes, olives, and rosemary, cooking for 3-4 minutes until the tomatoes soften.
  7. Deglaze the pan with white wine or chicken broth, simmering for about 2-3 minutes.
  8. Return the fish to the skillet, spooning the sauce and vegetables over the top. Drizzle with lemon juice before serving.

How to Serve Pan-Seared White Fish

This dish is great on its own but pairs wonderfully with crusty bread, rice, or even roasted vegetables. A side salad can also make it a complete meal.

How to Store Pan-Seared White Fish

If you have leftovers, let the fish cool down and store them in an airtight container in the fridge. It keeps well for about 2 days. Reheat it gently on the stove or in the microwave before serving again.

Tips to Make Pan-Seared White Fish

  • Make sure to dry the fish fillets well to get that perfect crispy skin.
  • Use fresh ingredients for the best flavor.
  • Don’t skip the lemon juice—it adds brightness to the dish!

Variation

If you’re looking to mix things up, you can add other vegetables such as bell peppers or zucchini. You can also use different herbs like thyme or basil for a change in flavor.

FAQs

1. What type of fish works best for this recipe?
You can use sea bass, cod, or tilapia. Choose any white fish that you enjoy!

2. Can I make this recipe without white wine?
Yes! Substitute with chicken broth for a non-alcoholic version.

3. What’s the best way to tell if the fish is fully cooked?
The fish should be opaque and flake easily with a fork.

Enjoy making this easy and flavorful dish with your family!

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