Mediterranean-Style Skillet Fish with Cherry Tomatoes & Olives

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 large white fish fillet (tilapia, cod, or sea bass)

 

1 cup cherry tomatoes

 

½ cup green olives (pitted)

 

2 cloves garlic, minced

 

2 tbsp olive oil

 

1 tbsp butter (optional, for extra richness)

 

1 sprig fresh rosemary

 

2–3 sprigs fresh thyme (plus more for garnish)

 

½ tsp paprika

 

Salt and black pepper, to taste

 

Juice of ½ lemon (optional)

 

Chili flakes (optional, for heat)

 

Instructions:

1. Season the Fish

 

Pat the fish fillet dry with paper towels. Sprinkle both sides with salt, black pepper, and paprika.

 

2. Sear the Fish

 

Heat olive oil in a large skillet over medium heat. Once hot, carefully lay the fish in the pan.

Cook for 3–4 minutes per side until golden brown and cooked through.

Transfer to a plate and set aside.

 

3. Sauté the Veggies

 

In the same skillet, add butter (if using), garlic, cherry tomatoes, and green olives.

Sauté for 3–5 minutes, until the tomatoes begin to blister and soften. Add rosemary and thyme sprigs.

 

4. Deglaze and Simmer

 

Pour in a splash of water or lemon juice to deglaze the pan, scraping up any browned bits.

Let simmer for about 1 minute to create a light, flavorful sauce.

 

5. Return the Fish

 

Gently return the fish to the skillet. Spoon the tomato-olive mixture and juices over the top.

Simmer for another 1–2 minutes to warm through and absorb the flavors.

 

6. Garnish & Serve

 

Garnish with fresh thyme or chopped parsley. Serve hot with:

 

Crusty bread

 

Steamed rice

 

Mashed or roasted potatoes

 

Optional Add-Ons:

 

Add capers for extra briny punch

 

Use a splash of white wine instead of water for a deeper flavor

 

Sprinkle with feta cheese for a Greek-inspired