MEDITERRANIAN FISH

 ngredients

• 2 lbs orange roughy, tilapia, or red snapper fillets (any white fish will work here; thin fillets are best)
• Salt and black pepper
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon (or more, to taste) crushed red pepper
• 1/2 cup chopped curly parsley
• 4 garlic cloves, sliced thin (or more to taste)
• 4 large Roma tomatoes, diced (or substitute 2 cups of cherry tomatoes, halved)
• 1 cup Kalamata olives, chopped

Directions

1. Rinse fish, pat dry, and season with salt and black pepper.
2. Heat oil in a nonstick skillet over medium-high heat. Working in batches, sauté fish fillets about 3 minutes per side or until just opaque. Repeat with remaining fillets.
3. Transfer fish to a plate and keep warm.
4. Add chopped parsley and crushed red pepper to the pan and sauté for 1 minute.
5. Add sliced garlic, tomatoes, and olives and sauté about 2 minutes until the tomatoes soften.
6. Adjust seasoning and serve fish with tomato-olive-parsley sauce spooned over the top.