Fish Sauté with Cherry Tomatoes, Parsley, and Olives

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Ingredients

1/4 cup olive oil
2 pounds of any white fish fillets, such as petrale sole, red snapper or tilapia
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, any variety, halved
1 cup kalamata olives, chopped
6 garlic cloves, minced


Directions

Heat olive oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half the fish fillets to skillet and sauté, up tp 3 minutes per side depending on thickness and so that center is opaque. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to the same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce to taste with salt and pepper; spoon over the fish. Serves 4.

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