Pan-Roasted Fish With Tomatoes & Olives
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Cook's Tips: | You can use any type of white fish for this recipe, such as hake or, on special occasions, salmon. |
Ingredients
- 150 g baby rosa tomatoes
- 800 g white fish fillet
- sea salt, plus extra to taste
- olive oil, to drizzle
- 50 g pitted green olives
- 50 g Butter
- 4 cloves garlic, crushed
- parsley, chopped
- lemon juice
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Cut 800g fish fillet into pieces, score the skin and rub with sea salt and olive oil.
- Heat a cast-iron pan and sear the fish, skin-side down, for 1 minute. Turn and cook for 1 minute.
- Toss in baby rosa tomatoes, pitted green olives, butter, crushed cloves garlic, chopped parsley and a squeeze of lemon juice.
- Season, transfer to the oven and roast for 15 minutes.
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