Skillet White Fish with Tomato Olive Sauce

Skillet White Fish with Tomato Olive Sauce

Ingredients:

  • 4 thin white fish fillets (such as tilapia, flounder or halibut)
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 1 (15 oz.) can no salt added diced tomatoes
  • 2 tablespoons lemon juice
  • 1/2 cup Kalamata olives, pitted and chopped
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • Salt and pepper to taste

Directions:

  1. Pat fish filets dry with paper towels.
  2. Spray skillet with cooking spray and set to medium heat.
  3. Cook fish in heated pan for 4-5 minutes.
  4. Meanwhile, combine all other ingredients in a bowl and mix well.
  5. Turn fish to cook other side and add sauce mixture to pan.
  6. Cook for 5-10 minutes on medium heat, then check fish for doneness.

Tips:

  • Serve over brown rice, couscous, pasta, or any grain.
  • You can add extra cooked veggies to the sauce, such as eggplant, spinach, or whatever you like.

Serves 4
Serving size: 178 g (approximately 6 ounces)

Recipe Tested by the KendallReagan Nutrition Center