Description
This Pan-Fried Yellowtail Recipe (Snapper) is a healthy, spicy one-pan Mediterranean-style fish. The cherry tomatoes, white wine, and fresh lemon juice cooked over medium heat create a delicious sauce that perfectly complements the fish. Add olives, garnish, and enjoy the flaky, flavorful fish with a spicy kick!
Ingredients
Units
Scale
- 500 grams white fish
- 1 tablespoon fish seasoning
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 65 grams unsalted butter, just over 2 tablespoons
- 2 cups halved cherry tomatoes, 280 grams approx.
- 1/2 cup mixed olives, packed, 90 grams
- 1/3 cup dry white wine
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the Fish: Dry the fish well with paper towels and season with salt, pepper and fish spice.
- Pan-Fry the Fish: Heat 2 tablespoons olive oil in a pan over medium-high heat and once hot, add the fish fillets and cook for 2 minutes on the first side and 1 minute 20 seconds on the opposite side. These fillets are small, bigger fish fillets can take 2-3 minutes per side. Always cook the opposit side less time to prevent over-cooking and work in batches if you must but don't crowd the pan. Set the fillets aside on a plate.
- Make the Sauce: In the same skillet, add the remaining olive oil. Add the halved cherry tomatoes, cook for 2-3 minutes and as they are about to soften, add the olives. Give them a minute or so while you confidently flip them over to mix or give the pan a gentle swirl. The idea is to not use a spoon and create a mush by over-mixing!
- White Wine and Lemon Juice: Pour in the white wine, give it a couple seconds then add the fresh lemon juice. Simmer on medium-high heat for 2 minutes and turn the heat off and add the butter. You need the sauce so don't let it evaporate on a simmer! Remove it from the stove as the butter melts into the sauce.
- Finish: Either return the cooked fish to the pan or pour the sauce over the fish if it's already in a serving platter. Garnish with chopped fresh parsley and serve.
Notes
- Fish - Use room temperature fish and if frozen it must be properly thawed.
- Spice - Taste the your spice first to control the salt that you are using. We use these natural spice blends.
- Don’t overcook - The olives must be added before the tomatoes get too cooked.
- Flavor - You can make this recipe without spice but the spice is what a) helps give it that flavorful sear and b)adds flavor to all the pan juices.
Best Tip: The less you fiddle the better the outcome. No overmixing, no turning and moving the fish around, just let it cook as per the recipe. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Mediterranean
Nutrition
- Calories: 389
- Sugar: 2
- Sodium: 921
- Fat: 29
- Saturated Fat: 11
- Carbohydrates: 5
- Fiber: 1
- Protein: 26
- Cholesterol: 97