Pan Seared Fish with Tomatoes & Olives

INGREDIENTS

4 bass or cod fillets skin off (or other firm white fish)

2 large cloves garlic minced

1 onion finely sliced

1 cup grape or cherry tomatoes quartered

1/4 cup white wine

1 tablespoon lemon juice

⅓ cup pitted kalamata olives

2 tablespoons parsley or basil to garnish, chopped

Pinch of salt

Cracked black pepper to taste

DIRECTIONS

STEP ONE
Heat oil in a large non-stick pan over medium heat. Season both sides of the fish with salt and pepper. Fry the fish until golden brown, (about 5 minutes). Carefully turn the fillets over and continue cooking for a further 2 minutes.

STEP TWO
Add in the onion and garlic, and fry until fragrant (about 2 minutes). Add in the tomatoes (burst them with your finger tips while adding them into the pan for added flavour), wine, lemon juice and olives, and continue cooking until the fish has cooked through and sauce has reduced a little. Taste test and adjust seasoning accordingly (more salt or pepper).

STEP THREE
Pour the sauce over the fish and serve immediately with the herbs