White Fish with Virgin Sauce and Olives

Why You’ll Love This Recipe

This dish is a beautiful combination of delicate white fish and a vibrant, citrusy virgin sauce. The sauce is simple but packed with flavor, bringing together juicy tomatoes, fresh herbs, and a hint of olive oil. The addition of olives brings a briny contrast to the overall freshness of the dish. It’s light, healthy, and perfect for those looking to enjoy a Mediterranean-inspired meal that’s both easy to make and full of flavor.

Ingredients

• 2 white fish fillets (cod, haddock, or tilapia work well)

• 2 tablespoons olive oil (for cooking the fish)

• Salt and pepper to taste

• 1 cup cherry tomatoes, quartered

• ½ cup green or black olives, pitted and sliced

• 1 tablespoon capers (optional)

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon fresh basil, chopped

• Juice of 1 lemon

• 2 tablespoons extra virgin olive oil (for the sauce)

• Zest of 1 lemon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Fish:

1. Prepare the Fish:

   • Pat the fish fillets dry with paper towels. Season both sides with salt, pepper, and a squeeze of lemon juice.

2. Cook the Fish:

   • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, place the fish fillets in the skillet and cook for about 3-4 minutes per side (depending on thickness) until the fish is opaque and flakes easily with a fork.

   • Remove the fish from the skillet and set it aside to keep warm.

For the Virgin Sauce:

3. Prepare the Sauce:

   • In the same skillet, add a little more olive oil if necessary and sauté the quartered cherry tomatoes over medium heat for 2-3 minutes, until they soften and release their juices.

   • Stir in the sliced olives, capers (if using), lemon juice, and lemon zest. Let it simmer for another 2-3 minutes, allowing the flavors to meld together.

   • Remove from heat and stir in the fresh parsley and basil for added brightness.

To Serve:

4. Assemble the Dish:

   • Place the cooked fish fillets on serving plates. Spoon the virgin sauce with olives over the fish fillets, making sure the tomatoes, olives, and herbs are evenly distributed.

   • Garnish with additional fresh parsley or basil if desired, and serve immediately with a side of rice, couscous, or a light salad.

Servings and Timing

• Servings: This recipe serves 2.

• Preparation Time: 10 minutes

• Cooking Time: 10-12 minutes

• Total Time: 20 minutes

Variations

• Spicy Version: Add a pinch of red pepper flakes or chopped fresh chili for a spicy kick to the virgin sauce.

• Herb Variations: You can experiment with other herbs like thyme, tarragon, or dill to complement the fish and olives.

• Cheese: For added richness, top the fish with crumbled feta or parmesan cheese before serving.

Storage/Reheating

• Storage: Leftover fish and sauce can be stored in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat gently in the microwave or in a skillet over low heat. Add a little water or olive oil to rehydrate the sauce if necessary.

FAQs

1. Can I use frozen fish for this recipe?

Yes, you can use frozen fish, but make sure to thaw it completely before cooking. Pat it dry before seasoning and cooking.

2. What other vegetables can I add to the virgin sauce?

You can add sautéed bell peppers, zucchini, or spinach to the sauce for extra flavor and nutrition.

3. Can I use bottled lemon juice for the sauce?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

4. Can I use any other type of fish?

Yes, you can use other white fish like flounder, snapper, or halibut instead of cod or tilapia. Just adjust the cooking time according to the thickness of the fish.

5. How do I know when the fish is cooked?

The fish is done when it’s opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

6. Can I make the virgin sauce ahead of time?

Yes, the virgin sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Just reheat it gently before serving.

7. How do I make this dish spicier?

Add chopped fresh chilies or a dash of hot sauce to the virgin sauce for extra heat. You can also increase the amount of red pepper flakes.

8. Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just make sure that the fish fillets and other ingredients are gluten-free.

9. Can I make this dish vegetarian?

Yes, you can replace the fish with roasted or grilled vegetables like eggplant, zucchini, or mushrooms and serve it with the same sauce.

10. How do I store the leftover sauce?

You can store the leftover virgin sauce in an airtight container in the refrigerator for up to 3 days. It can be reheated and served with other dishes like pasta or grilled chicken.

Conclusion

White Fish with Virgin Sauce and Olives is a delightful, Mediterranean-inspired dish that brings together tender fish with a tangy, herby sauce. The combination of fresh tomatoes, olives, lemon, and herbs makes this a flavorful, light, and healthy meal. It’s easy to prepare, perfect for a weeknight dinner, or a special meal for guests. Enjoy this vibrant dish alongside your favorite sides, and you’ll have a satisfying and delicious meal in no time!

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