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White Fish with Virgin Sauce and Olives

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White Fish with Virgin Sauce and Olives is a light and flavorful dish that combines tender white fish fillets with a fresh and tangy virgin sauce, made from tomatoes, olive oil, lemon, and fresh herbs. The olives add a Mediterranean flair, making this dish both aromatic and satisfying. It’s the perfect balance of savory, tangy, and fresh, ideal for a quick yet elegant dinner.

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

Instructions

  1. Prepare the Fish: Pat the fish fillets dry with paper towels. Season both sides with salt, pepper, and a little bit of lemon juice. Set aside.
  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.
  3. Prepare the Virgin 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.
  4. Finish the Sauce: Remove from heat and stir in the fresh parsley and basil for added brightness.
  5. 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.

Notes

Spicy Version: Add a pinch of red pepper flakes or chopped fresh chili for a spicy kick to the virgin sauce.Herb Variations: Experiment with thyme, tarragon, or dill to complement the fish and olives.Cheese: Top the fish with crumbled feta or parmesan cheese for added richness.

Nutrition

Find it online: https://cookibly.com/white-fish-with-virgin-sauce-and-olives/