Orange Roughy With Sauteed Olives, Capers & Tomatoes - cooking recipe

Ingredients

1/4 cup olive oil
2 orange roughy fillets
1/2 cup chopped fresh parsley
1/4 teaspoon dry crushed red pepper
4 cups cherry tomatoes, halved
1 cup kalamata olives or 1 cup other brine-cured black olives, whole
1/8 cup capers
6 garlic cloves, minced
3 tablespoons sauvignon blanc wine

Preparation

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.