Quick Pan-Fried Fish with Cherry Tomatoes
- 4 garlic cloves
- 3 tablespoons minced parsley
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon minced mint
- salt and freshly ground pepper to taste
- 2 cod or halibut fillets
- 2 cups cherry tomatoes
- 2 teaspoons vegetable oil
- 2 lemon wedges
- Mix the garlic, parsley, olive oil, vinegar, and mint together in a bowl; season with salt and pepper.
- Put the fish fillets in a small bowl. Pour half the marinade over the fillets and turn to coat. Mix remaining marinade with the cherry tomatoes in a separate bowl.
- Marinate fish in the refrigerator for 10 minutes.
- Heat vegetable oil in a skillet over medium-high. Pour the tomatoes and marinade into the skillet and cook until tomatoes soften, 5 to 7 minutes.
- Reduce heat to medium-low. Remove fillets from marinade and nestle into the skillet with the tomatoes. Cook until no longer translucent and the flesh flakes easily with a fork, 1 to 2 minutes per side. Serve with lemon wedges.
This recipe works just as well with chicken; just add the tomatoes and the chicken at the same time!
What others are saying
Annie Chambers Myott says:
Loved this simple, yet flavorful dish. So easy to make! Only note is that my filets were somewhat thick and my cook time was almost double on each side.
Tiana D. says:
This was absolutely delicious! I made a couple updates which worked really well: added chopped and seeded Roma tomatoes and sundried tomatoes. Added butter and cream to the tomatoes after frying the fish and made a nice sauce. Served over parmesan rice.... Yum! I will definitely make this again!