Pan-Fried Fish Fillets with Cherry Tomato Sauce

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



In large, nonstick skillet, heat half of the oil on medium-high heat; cook fish fillets, turning halfway through, until fish flakes easily with a fork, about 6 minutes. Place fish on serving plate; keep warm.

In same skillet, heat remaining oil over medium heat; cook garlic, stirring, for 1 minute. Add wine; bring to boil, scraping up browned bits from bottom of pan. Add tomatoes and chili flakes; return to boil. Reduce heat and simmer until sauce has thickened slightly, about 8 minutes. Add black olives; season with salt and pepper.

Divide spinach and quinoa among plates; top each serving with fillet of fish and tomato sauce. Sprinkle with parsley.

Nutritional facts PER SERVING: about

  • Iron 4 mg
  • Fibre 5 g
  • Sodium 850 mg
  • Sugars 5 g
  • Protein 30 g
  • Calories 325
  • Total fat 10 g
  • Cholesterol 85 mg
  • Saturated fat 2 g
  • Total carbohydrate 29 g
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Lunch & Dinner

Pan-Fried Fish Fillets with Cherry Tomato Sauce