Fish Sauteed With Spicy Tomatoes and Olives

• 14 cup olive oil
• 2 lbs tilapia fillets or 2 lbs red snapper or 2 lbs orange roughy fillets
• 12 cup chopped fresh parsley
• 12 teaspoon dry crushed red pepper
• 4 cups cherry tomatoes, halved
• 1 cup kalamata olives or 1 cup other brine-cured black olives, chopped
• 6 garlic cloves, minced

1. Heat olive oil in heavy large skillet over medium-high heat.
2. Sprinkle fish with salt and pepper.
3. Add half of fish to skillet and saute until cooked to your liking.
4. Transfer fish to platter.
5. Repeat with remaining fish.
6. Add parsley and crushed red pepper to same skillet; saute 1 minute.
7. Add tomatoes, olives, and garlic; saute until tomatoes are soft and juicy, about 2 minutes.
8. Season sauce with salt and pepper; spoon over fish.

olive oil, tilapia, parsley, red pepper, cherry tomatoes, kalamata olives, garlic

Taken from www.food.com/recipe/fish-sauteed-with-spicy-tomatoes-and-olives-159628 (may not work)