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Active: 20 min Total: 30 min

Ingredients

Metric
Servings:
4
Fish with Tomatoes, Peppers, and Olives:
  • White fish fillets (4 to 6 oz) - 4 ((Cod, halibut, tilapia, ono would all work. I used ono because that's what was in my freezer already))
  • Garlic - 3 cloves , minced
  • Onion - 1 , chopped
  • Red peppers - 2 , chopped
  • Kalamata olives - 4 oz , sliced ((olives soaked in water or fresh from the deli will be less salty))
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Butter - 1 Tbsp
  • Diced tomatoes (14 oz / 397 g can) - 1 can ((sub 4 fresh roma tomatoes chopped))
  • Sugar - 1/2 tsp
  • Extra virgin olive oil - 2 Tbsp
  • Lemons - 1/2 , wedges
Quinoa (1 1/2 cups):
  • Quinoa - 1 1/2 cups , uncooked

Prep

  1. Fish - Rinse and dry fish. Salt & pepper.
  2. Garlic / Onions / Red Peppers / Olives - Prep as directed. (Can be done up to 3 days ahead)
  3. Quinoa - Combine quinoa with water (or stock) using a 2:1 water to dried quinoa ratio. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

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Make

  1. Heat a non-stick skillet or saute pan over medium-high heat. Add 1 tbs. (15 ml) cooking oil with 1 tbs. (14.8ml) butter. Once melted and heated, add fish fillets, and then give your pan a shake. Let the fillets settle and get a golden sear, ~2 minutes, before flipping. Sear on the other side for ~2 minutes. Remove from pan and set aside.
  2. Add another tbs. of cooking oil to the pan and then the garlic. Once you can smell the garlic, add the onions with a dash of salt. Saute until softened, ~3 minutes.
  3. Next add in tomatoes, red peppers, and sugar with another dash of salt. Cook for another 5 minutes.
  4. Add in olives and nestle fish back into the sauce. Cook until fish is done, ~3 minutes per half inch of fish. Season vegetables to taste with salt, pepper, or a sweetener.
  5. Serve fish on top of vegetables. Drizzle fish fillets with extra-virgin olive oil and serve with lemon wedges and quinoa.

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