Pan Seared Fish with White Wine Tomato Sauce
Make weeknights special with the bright, vibrant, and fresh flavors and decadent texture of tender Pan Seared Fish with White Wine Tomato Sauce.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Entree
- Method: Pan Searing
- Cuisine: American
Ingredients
Units
Scale
- 4 firm, white fish filets, such as sablefish, cod, haddock, halibut, or grouper, 4-6 ounces each
- 2 tablespoons olive oil
- 1 sweet onion, thinly sliced
- 1 1/2 cups grape or cherry tomatoes, halved
- 2 teaspoons fresh thyme chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 garlic cloves, thinly sliced
- 1/2 cup pitted Castelvetrano olives, drained
- 1/2 cup dry white wine such as sauvignon blanc or pinot grigio
- 1/4 cup basil, chiffonade
- 2 teaspoons lemon zest
- salt and pepper
Instructions
- Pat the fish dry. Season both sides with salt and pepper. Allow the fish to sit out for 20-30 minutes to come to room temperature.
- Heat a large skillet over medium-high heat. Add the olive oil and let it heat through until shimmering.
- Place the fish into the hot skillet. If the fish has skin place it skin side down first. Allow the first side to cook for 3-4 minutes or until it easily releases from the pan. Use a thin spatula to flip it.
- Let the second side cook for another 3-4 minutes or until the fish is white, opaque, and just beginning to flake. Remove it from the pan when it’s between 130-135 degrees.
- Add the onions to the pan and season with a pinch of kosher salt and the crushed red pepper flakes. Allow them to cook until tender and translucent, stirring often, about 5 minutes.
- Add the tomatoes and stir them to combine. Let them cook until they begin to slump and let out their juices, about 5-8 minutes.
- Add the garlic and thyme and stir. Let cook for 1 minute.
- Pour in the white wine, making sure to scrape up any of the brown bits from the bottom of the pan. Allow the wine to come to a simmer and cook until the sauce has thickened and reduced, about 10 minutes. Stir in the olives.
- Add the basil and lemon zest to the pan and stir to combine.
- Nestle the fish into the sauce. Garnish with extra basil and serve with lemon wedges if desired.
Notes
- Use your favorite firm white fish for this recipe.
- Castelvetrano olives are incredibly buttery and less salty than other olive varieties but feel free to use your favorite such as Kalamata. You can also substitute with drained and rinsed capers or caper berries.
- Use a fish spatula to make it easy to flip the fish.