Quick Pan-Fried Fish with Cherry Tomatoes
- 4 garlic cloves
- 3 tablespoons minced fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon minced fresh 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 garlic, parsley, olive oil, vinegar, and mint together in a bowl; season with salt and pepper.
- Put fish fillets in a small bowl. Pour half the marinade over the fillets and turn to coat. Mix remaining marinade with cherry tomatoes in a separate bowl.
- Marinate fish in the refrigerator for 10 minutes.
- Heat vegetable oil in a skillet over medium-high. Pour 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 breasts. Simply add the tomatoes and the chicken at the same time!
What others are saying
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!
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.
Sarah Gray says:
I used chicken and followed the recipe tip of adding the tomatoes and the chicken at the same time. Such a great idea, it turned out perfect!
Jeremy Hughes says:
Used cod and it was really good. I usually don't marinate my fish for fear that it will turn to mush, but 10 minutes in the fridge was perfect.
Jenny J says:
I did speckled trout filets with the tomatoes, and used lemon, parsley, and garlic (no mint). It was really good, so glad I tried it.