Pan-Fried Yellowtail Recipe (with Cherry Tomatoes, Olives & White Wine)

This Pan-Fried Yellowtail Recipe is a fast, flavorful fish dish you can throw together in under 30 minutes! It’s light yet savory, loaded with sweet cherry tomatoes, briny olives, and a buttery white wine sauce. Whether it’s sunny or stormy outside, this is comfort food with a Mediterranean twist.

Published: April, 2022 Updated Jan, 2025 (Previous photo below)

Why You’ll Love This Pan-Fried Yellowtail Recipe

• Fast & Easy: From skillet to plate in 20 minutes or less.
• Flavor-packed: Think garlic butter meets a splash of wine and juicy cherry tomatoes.
• Versatile: Works with any firm white fish—not just yellowtail snapper.
• Perfect for any season: Comforting on a cold night, yet fresh enough for summer.

Ingredients

For the Fish:

• Yellowtail fillets (or any firm white fish)
• Salt & black pepper
• Your favorite fish spice blend (optional)
• 2 tbsp olive oil (plus more if needed)
• 1 knob of butter (or more, to taste)

Ingredients For the Sauce:

• 1 tbsp olive oil
• 1½ cups cherry tomatoes
• ½ cup olives (black or green)
• ¼ cup dry white wine
• Juice of ½ a lemon
• Pinch of salt
• 1 tbsp butter (for finishing)
• Fresh parsley, chopped (for garnish)

How to Make Pan-Fried Yellowtail

1. Prep the Fish
   Pat the fillets dry. Season both sides with salt, pepper, and fish spice blend (if using).
2. Pan-Fry the Fish
   Heat 2 tbsp olive oil in a nonstick skillet over high heat. Add fillets skin-side down (or presentation side down) and let them fry undisturbed for 1–2 minutes to sear.
   Flip and cook another 1–2 minutes, depending on thickness.
   Baste gently with oil using a spoon (careful—hot oil splatters!). Remove and set aside.
3. Make the Sauce
   In the same pan, lower the heat and add 1 tbsp olive oil. Toss in cherry tomatoes and let them blister and soften for 2–3 minutes.
   Add olives and stir gently. Once some tomatoes start to char, pour in the wine and lemon juice. Simmer for 1–2 minutes, then add a small pinch of salt.
4. Finish with Butter
   Turn off the heat and stir in 1 tbsp of butter. Let it melt into the sauce.
5. Assemble & Serve
   Return the fish to the pan or pour the sauce over the plated fillets. Garnish with chopped parsley or fresh herbs.

Expert Tips

• Use a nonstick pan and avoid overcrowding—cook the fish in batches if needed.
• Let the tomatoes soften and blister before adding wine.
• Deglaze the pan with white wine for a quick sauce that tastes fancy with zero effort.

Variations

• Use capers or sun-dried tomatoes for extra Mediterranean flavor.
• Swap cherry tomatoes for grape or diced Roma tomatoes.
• Add a pinch of chili flakes for heat.
• For a dairy-free version, skip the butter and use more olive oil.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove. Best enjoyed fresh.

FAQs

What kind of fish can I use besides yellowtail?
Any firm white fish works well—like snapper, cod, sea bass, or hake.

Can I skip the wine?
Yes, replace with a splash of vegetable or chicken stock and a little more lemon juice.

What kind of olives should I use?
Both black and green olives work—use your favorite! Kalamata adds a strong briny flavor.

Serving

Serve pan fried fish immediately while still warm with the sauce and your favorite side dish. Side dishes from vegetables and salads to the popular roast potato, wedges, air fryer chips.

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More Seafood Recipes

• Pickled Fish
• Seafood Marinara
• Oven Baked Fish
• Spicy Salmon Recipe
• Pasta Tuna and Lemon (Pasta con Tonno e Limone)
• Traditional South African Pickled Fish

⭐️⭐️⭐️⭐️⭐️ If you give this recipe a try, let me know how it goes—I’d love to hear from you! Leave a quick rating or comment below, it really helps more people find these easy, feel-good meals. 🧡 Want more cozy recipes? Stay in touch on Facebook, Pinterest, or Instagram—I’d love to connect with you there too!