Pan-Seared Mediterranean Fish with Cherry Tomatoes & Olives

Ingredients (Serves 2)

• 2 fish fillets (sea bass, snapper, cod, or salmon), skin on or off

• Salt and freshly ground black pepper, to taste

• 1 tsp smoked paprika (or sweet paprika)

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 cup cherry tomatoes

• ½ cup green olives, pitted

• 1 sprig fresh rosemary

• 2–3 sprigs fresh thyme

• ¼ cup dry white wine (optional)

• 1 tbsp butter

• Fresh parsley, finely chopped (for garnish)

• Lemon wedges, for serving

Instructions

1. Season the fish
   Pat the fillets dry. Season both sides with salt, pepper, and paprika.

2. Sear the fish
   Heat olive oil in a large skillet over medium-high heat. Place the fish in the pan (skin-side down if applicable). Sear for 3–4 minutes per side until golden and just cooked through. Remove and set aside.

3. Build the sauce
   In the same skillet, lower heat to medium. Add garlic and sauté for 30 seconds until fragrant. Add cherry tomatoes and olives. Cook 3–4 minutes until tomatoes soften and release juices.

4. Deglaze & simmer
   Pour in white wine (if using) and let it reduce for 1–2 minutes. Add rosemary and thyme. Stir in butter to create a glossy sauce.

5. Finish
   Return the fish to the skillet. Spoon the sauce over the fillets and simmer gently for 1–2 minutes to meld flavors.

6. Serve
   Garnish with fresh parsley and serve hot with lemon wedges.

Tips

• Swap olives for capers if preferred.

• Serve with crusty bread, rice, or roasted potatoes to soak up the sauce.

• For extra brightness, finish with a splash of lemon juice.