Orange Roughy with Sauteed Olives Capers Tomatoes
Elevate your seafood dinner with this vibrant Orange Roughy with Sautéed Olives, Capers, and Tomatoes—a Mediterranean-inspired dish that's as quick as it is flavorful. Tender orange roughy fillets are pan-seared to golden perfection, then nestled in a savory sauce of garlic, juicy cherry tomatoes, briny kalamata olives, and tangy capers. A splash of dry white wine adds a delightful depth to the dish, while fresh parsley and a squeeze of lemon bring a bright, zesty finish. Ready in just 25 minutes, this one-pan recipe is perfect for busy weeknights or a sophisticated dinner party. Serve it over buttery rice or al dente pasta to soak up every drop of the luscious sauce, and watch it become an instant hit!
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Ingredients
- 4 pieces orange roughy fillets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 pieces garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, sliced
- 2 tablespoons capers, drained
- 0.5 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1 piece lemon, wedges for serving
Directions
Step 1
Pat the orange roughy fillets dry with a paper towel and season both sides with salt and pepper.
Step 2
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
Step 3
Add the fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and just cooked through. Remove the fillets from the skillet and set aside on a plate.
Step 4
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the skillet.
Step 5
Once the butter has melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Step 6
Add the cherry tomatoes, kalamata olives, and capers to the skillet. Sauté for 3-4 minutes until the tomatoes soften and release some of their juices.
Step 7
Deglaze the skillet by pouring in the dry white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the mixture simmer for 2-3 minutes to reduce slightly.
Step 8
Return the cooked fillets to the skillet and spoon the sauce over the top to warm through for 1-2 minutes.
Step 9
Sprinkle the dish with fresh parsley and serve hot with lemon wedges on the side.
Nutrition Facts
| Serving size | (958.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1110.9 |
| Total Fat 67.8g | 0% |
| Saturated Fat 15.5g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 232.9mg | 0% |
| Sodium 5037.2mg | 0% |
| Total Carbohydrate 26.0g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 7.6g | |
| Protein 79.7g | 0% |
| Vitamin D 802.2IU | 0% |
| Calcium 194.0mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 1557.6mg | 0% |
Source of Calories