Wegman's Fish with Tomatoes, Olives and Capers

• 6 Fillets trout sole, roughy
• 1/2 cup flour, all-purpose
• 1/4 cup olive oil, extra-virgin
• 1 teaspoon capers drained
• 12 each kalamata olives pitted, halved
• 12 each sundried tomatoes drained, cut up (olive oil packed)
• 1 cup tomatoes cut with basil
• 13 cup parsley leaves chopped
• 1 x salt and black pepper

1. Sprinkle fish lightly with salt and pepper and coat with flour.
2. Preheat oil in large pan over medium heat.
3. Add fish and cook for 1 1/2 minutes on each side.
4. (A little longer 2 - 1 1/2 minutes for the Orange Roughy which is thicker and denser than the others)
5. Transfer to paper towels to drain while preparing the sauce.
6. Add capers, olives, sun-dried tomatoes and canned tomatoes to the frying pan.
7. Simmer until heated through, about 2 to 3 minutes.
8. Add fish back into pan with sauce; simmer two minutes.
9. Transfer to platter and garnish with parsley.

trout, flour, olive oil, capers, olives, tomatoes, tomatoes, parsley, salt

Taken from recipeland.com/recipe/v/wegmans-fish-tomatoes-olives-ca-35989 (may not work)