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Mediterranean Fish: Quick, Bright Skillet Delight
Print Recipe

Mediterranean Fish

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • 4 fillets of white fish tilapia, cod, or snapper work well
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup olives pitted and sliced (Kalamata preferred)
  • 1/4 cup dry white wine or chicken/veg broth
  • 1 lemon zested and juiced
  • 1 teaspoon capers optional, but fancy
  • Fresh parsley or basil chopped
  • Salt and black pepper to taste

Instructions

  • Season the fish with salt and pepper on both sides. It’s your base layer of confidence.
  • Heat olive oil in a skillet over medium heat. Add the fish and cook 2–3 minutes per side, until just opaque. Remove and set aside.
  • In the same pan, add garlic and sauté for about 30 seconds until fragrant. Don’t burn it—garlic is a diva, not a coal mine.
  • Add cherry tomatoes and olives. Cook 2–3 minutes, until tomatoes start to soften.
  • Pour in white wine or broth, scrape up any tasty browned bits, and simmer for 2 minutes.
  • Return fish to the pan. Add lemon juice and zest, sprinkle capers if using, and cook 1–2 minutes more to meld flavors.
  • Finish with chopped parsley or basil. Adjust seasoning with salt and pepper. Serve hot.