Pan-Seared Fish with Roasted Cherry Tomatoes, Green Olives & Herbs

 

 

 

 

 

 

 

 

Ingredients:

For the Fish:

2 skin-on white fish fillets (sea bass, snapper, or cod)

Salt and freshly ground black pepper

1 tbsp olive oil

1 tbsp butter

1 tsp lemon zest

1 tsp garlic, minced

Fresh thyme sprigs

For the Roasted Vegetables:

1 cup cherry tomatoes

1/2 cup green olives (pitted)

1 tbsp olive oil

2–3 sprigs fresh rosemary

Salt and pepper to taste

 

Instructions:

Roast the Vegetables:
Preheat oven to 400°F (200°C). In a baking dish, toss cherry tomatoes and green olives with olive oil, rosemary, salt, and pepper. Roast for 15–20 minutes, until tomatoes are blistered and soft.

Prepare the Fish:
Pat fillets dry. Season both sides with salt, pepper, and lemon zest.

Sear the Fish:
Heat olive oil in a skillet over medium-high heat. Place fish fillets skin-side down and press gently for even searing. Cook 3–4 minutes until skin is crisp. Flip, add butter, garlic, and thyme. Baste with the melted butter for 1–2 minutes. Cook until fish is just cooked through and flakes easily.

Serve:
Plate the seared fish with roasted tomatoes and olives. Spoon any pan juices over the top and garnish with fresh thyme.