Wegman's Fish with Tomatoes, Olives & Capers
Submitted by kycoonass
Pan-seared fish fillets in a Mediterranean sauce of kalamata olives, sun-dried tomatoes, and capers. Ready in 25 minutes with trout, sole, or orange roughy. Quick, elegant weeknight dinner.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
25 minThis is the weeknight dinner that makes you feel like you’re eating on a terrace overlooking the Mediterranean.
Flour-dusted fish fillets get a quick sear in olive oil until golden, then nestle into a punchy sauce of kalamata olives, sun-dried tomatoes, briny capers, and canned tomatoes with basil.
The whole thing comes together in under 25 minutes.
Use trout, sole, or orange roughy, whatever looks freshest at the counter. The sauce does all the heavy flavor lifting, so even mild fish stands up beautifully.
Chef Tips
- Pat the fillets completely dry before flouring. Wet fish steams instead of searing, and you’ll miss out on that crispy golden crust.
- Don’t move the fish once it hits the pan. Let it cook undisturbed for 90 seconds per side so it releases naturally.
- The sauce builds right in the same pan, using all those flavorful browned bits left behind from the fish.
Variations
- Add a splash of white wine to the sauce before the tomatoes for extra depth.
- Toss in a handful of fresh spinach at the end. It wilts into the sauce beautifully.
- Swap kalamata olives for Castelvetrano if you prefer a buttery, milder olive flavor.
Ingredients
Directions
Sprinkle fish lightly with salt and pepper and coat with flour.
Preheat oil in large pan over medium heat.
Add fish and cook for 1½ minutes on each side. (A little longer [2 - 1½ minutes] for the Orange Roughy which is thicker and denser than the others)
Transfer to paper towels to drain while preparing the sauce.
Add capers, olives, sun-dried tomatoes and canned tomatoes to the frying pan.
Simmer until heated through, about 2 to 3 minutes.
Add fish back into pan with sauce; simmer two minutes.
Transfer to platter and garnish with parsley.
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