Orange Roughy With Sauteed Olives, Capers & Tomatoes

1. 1

   Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and saute until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; saute 1 minute. Add tomatoes, olives, capers and garlic; saute until tomatoes are soft and juicy, about 2 minutes. Spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.