Recipe from Laura Cohen adapted from Epicurious.

“This recipe came out so good…. i even love the topping for a pasta dish…My changes: I did half red cherry tomatoes and half yellow tomatoes for pretty color. I also added a splash of white cooking wine while I cooked the tomato mixture.”

Kosher Recipe Ingredients

• 1/4 cup olive oil
• 2 pounds tilapia, red snapper, or orange roughy fillets
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon dried crushed red pepper
• 4 cups cherry tomatoes, halved
• 1 cup Kalamata olives or other brine-cured black olives, chopped
• 6 garlic cloves, minced

Directions for this Kosher Recipe

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until cooked, about 5 minutes per side depending upon thickness of the fish. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

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