Redfish with Roasted Tomatoes and Olives

[CHIQUITITA]

Easy pan sauce to complement the tender, flaky fish.

Total Time:
18 min
Servings:
4

Ingredients
1 - 2 TBSP Olive Oil, good quality
1 pound Redfish Fillet, cut into 4 equal pieces
Kosher salt and freshly ground black pepper
3/4 C Roasted Tomatoes
12 - 16 each Italian Olives
1/4 C Dry White Wine
Lemon Wedges

Cooking Instructions
Preheat the oven to 375 degrees.
1.In a large oven proof sauté pan, heat 1 - 2 tablespoons of the olive oil over medium-high heat. There should be a thin film of oil in the bottom of the pan.
2.Season the fillets with salt and pepper. Cook the fish for about one minute, and turn, cooking for another minute.
3.Add the tomatoes, olives and white wine to the pan and put it in the oven.
4.Roast the fish for about 6- 8 minutes until it flakes easily when tested with a fork. Cooking times may vary depending on the thickness of the fillet. Correct the seasoning.
5.Serve with lemon wedges.