Sautéed Fish Fillets with Tomatoes and Capers

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps  

Yield: Serves: 4
Cost per Serving: $2.16
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 245
  • Fat: 13g
  • Saturated fat: 2g
  • Protein: 30g
  • Carbohydrate: 4g
  • Fiber: 1g
  • Cholesterol: 96mg
  • Sodium: 924mg

Ingredients

  • 3 tablespoons olive oil
  • 4 flounder fillets, about 1 1/2 lb. total
  • Salt and pepper
  • 3 cloves garlic, minced
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 cup finely chopped fresh parsley
  • 2 tablespoons capers, drained and rinsed

Preparation

  1. 1. Warm 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Pat fish dry and season on both sides with salt and pepper. Cook half of fillets, turning once, until opaque and lightly browned, 4 to 6 minutes total. Transfer to a plate and tent with foil to keep warm. Repeat with 1 Tbsp. oil and remaining fillets.
  2. 2. Add remaining 1 Tbsp. oil to skillet. Add garlic and sauté until fragrant, about 30 seconds. Stir in tomatoes, parsley and capers. Cook, stirring, until tomatoes have softened, 3 to 4 minutes. Season with salt and pepper, spoon over fish and serve.
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