You Will Need:

  • Tarragon, Dill, and Parsley 1 Tbsp each, finely chopped
  • White Fish Filets, 1 lb, cut into 4 portions
  • Butter, ½ Tbsp
  • Olive Oil, 2 Tbsp
  • Cherry Tomatoes, 1 pint, halved
  • Kalamata or Black Olives, ½ cup, halved
  • White Wine, ¼ cup
  • Garlic, 2 cloves, finely minced
  • Red Wine Vinegar, 1 Tbsp
  • Anchovy Filet, 1 each, mashed (optional)
  • Salt and Pepper, 2 tsp each

Recipe Serves: 4
1. Preheat a large sauté pan over medium-high heat
2. Season fish filets with 1 tsp salt and 1 tsp pepper. Add 1 Tbsp olive oil to the pan and sear filets 4 minutes on each side
3. Deglaze pan with wine and reduce heat to low. Continue cooking fish 1-2 minutes or until desired doneness. Add butter to the pan and spoon sauce over the filets to coat. Keep warm
4. While fish is cooking, combine chopped herbs with cherry tomatoes, olives, garlic, anchovy, vinegar, and remaining salt, pepper, and olive oil
5. Serve fish filets with raw tomato mixture over the top

Recipes and Pictures by Chef Katie Reineberg

Pan-Seared Fish with Tomatoes and Olives