Orange Roughy With Sauteed Olives, Capers & Tomatoes

• 1/4 cup olive oil
• 2 orange roughy fillets
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon dry crushed red pepper
• 4 cups cherry tomatoes, halved
• 1 cup kalamata olives or 1 cup other brine-cured black olives, whole
• 1/8 cup capers
• 6 garlic cloves, minced
• 3 tablespoons sauvignon blanc wine

1. Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and saute until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; saute 1 minute. Add tomatoes, olives, capers and garlic; saute until tomatoes are soft and juicy, about 2 minutes. Spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish.

olive oil, orange roughy fillets, parsley, red pepper, cherry tomatoes, kalamata olives, capers, garlic, sauvignon blanc wine

Taken from www.food.com/recipe/orange-roughy-with-sauteed-olives-capers-tomatoes-365466 (may not work)