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–+ servings
pan-fried yellowtail fish recipe with cherry tomatoes and olives, lemon wedges and.a sauce on a platter, wtih small bowls of freshly chopped herbs around.

Pan Fried Yellowtail Recipe

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!
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Author: Miranda | My Anosmic Kitchen
Prep 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings :4 people

Ingredients
  

For The Fish

  • 500 grams Yellowtail fillets (or any firm white fish)
  • Salt & black pepper
  • 1 tablespoon your favorite fish spice blend (optional)
  • 2-3 tablespoons 1 knob of butter (or more, to taste)olive oil (plus more if needed)
  • 2 tablespoons unsalted butter

For The Sauce

  • 1 tablespoon olive oil
  • 2 cups halved cherry tomatoes
  • 1/2 cup mixed olives packed, 90 grams
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • Pinch of salt
  • 1 tablespoon butter (for finishing)
  • Fresh parsley, chopped (for garnish)

Instructions 

  • Prep the Fish Pat the fillets dry. Season both sides with salt, pepper, and fish spice blend (if using).
  • 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.
  • 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.
  • Finish with Butter Turn off the heat and stir in 1 tbsp of butter. Let it melt into the sauce.
  • Assemble & Serve Return the fish to the pan or pour the sauce over the plated fillets. Garnish with chopped parsley or fresh herbs.

Notes

Recipe Notes

  • 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.

Nutrition

Serving: 1servingCalories: 333kcalCarbohydrates: 6gProtein: 26gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 100mgSodium: 406mgPotassium: 580mgFiber: 1gSugar: 2gVitamin A: 872IUVitamin C: 20mgCalcium: 46mgIron: 2mg
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