One Pan Mediterranean Fish With Olive and Tomatoes is simmered with capers and olives. This dish is a must for your weeknight rotation.
Happy Thursday and welcome to easy dinners that look impressive!
I am personally not a fish person. I know! But, let me say, if you’re going to eat fish….this is the one!
Mediterranean Fish with Olives and Tomatoes is a one pan dinner that’s bright and fresh and ready in a snap! Just like my Eggplant Rollatini, this dinner is perfect for a weeknight or for guests. Serve it in the pan straight to the table in all it’s rustic simplistic glory!
One Pan Mediterranean Fish with Olives and Tomatoes is the perfect fish dinner!
Where do I begin?? The pan sauce consists of onions, fennel, and garlic cooked into fragrant cherry tomatoes and whine wine. Olives and capers push this no frills sauce into the next level, rounding it out with a little pucker and brine. There is no marinating, no pre-searing. The fish gently poaches in the sauce in under ten minutes, making this recipe the quickest fish dinner to prepare…maybe even the quickest dinner EVER to prepare. Tear basil and herbs on top right before serving to further enhance all the goodness this season has to offer!
Because this dish is so simple, remember to use good ingredients. Please remember to use a wine you would also drink!
You can use any mild white fish here. I prefer cod but bronzini fillets are equally lovely!
I serve this fish alongside jasmine rice and Chopped Salad with Feta & Crunchy Chickpeas. You can also serve it alongside Triple Cheese & Tomato Tart for a glamorous brunch or dinner amongst friends.
I am planning on making this fish recipe for Shavout! For more Shavout inspired recipes, take a look at My Shavuot Favorites!
One Pan Mediterranean Fish With Olive and Tomatoes
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onions chopped small
- 1 large fennel bulb cut in half then thinly sliced (outer layer removed, fronds reserved)
- 1½ tablespoon garlic minced
- 9 oz cherry tomatoes cut in quarters (roughly 25 cherry tomatoes)
- 3-4 tablespoons water
- 1½ cup dry white wine Pino Grigio or a Sauvignon Blanc.
- 2 tablespoons capers drained
- 10-15 green olives with pimento sliced
- 1 lb cod or bronzini fillets
- 1 tablespoon fresh lemon juice
- basil for serving
- kosher salt to taste
Instructions
- Heat the olive oil over medium heat in a 3 quart/11 inch pan (use a pan that has a lid).
- Add the onions and a light pinch of kosher salt. Cook for about 5 minutes or until the onions are deeply golden and beginning to brown around the edges.
- Add the fennel and another small pinch of kosher salt and cook for another 5 minutes until the fennel is golden and beginning to brown around the edges.
- Add the garlic and cook until fragrant.. Less than one minute.
- Add the tomatoes and water and cover the pan with the lid and lower the heat to a simmer. Cook for about 3 minutes, or until the tomatoes have cooked down and have released their juices.
- Remove the lid, Scrape the bottom of the pan with a wooden spoon to get up all the browned bits and incorporate them into the sauce.
- Add the wine and bring the heat up to medium, allowing the sauce to cook at a rapid simmer steadily for about one minute. Stir the sauce while it cooks.
- Add the capers and olives and stir. Nest the fish into the pan. Spoon the sauce over the fillets. Cover the pan with the lid and allow it to gently simmer for 8-10 minutes until the fish is flaky and tender.
- Remove the cover and squeeze the fresh lemon juice over the fish. Garnish with minced fennel leaves (it looks like dill) and fresh basil.
- Serve immediately.
Notes
I hope you enjoy this easy and delicious recipe!
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