Quick Skillet Fish with Tomatoes and Olives

Ingredients

• White Fish Fillet (Cod/Tilapia)

  400 g

  $3.40

• Tinned tomatoes

  1 tin

  $1.10

• Garlic

  2 cloves

  $0.08

• Olives

  50 g

  $0.50

• Capers in Brine

  1 tbsp

  $0.24

• Olive oil

  2 tbsp

  $0.20

• Oregano

  1 tsp

  $0.09

• Salt

  0.5 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Pat the fish fillets dry with paper towels and season lightly with salt and black pepper.

2. 2

   Heat olive oil in a large skillet over medium-high heat, add sliced garlic, and cook for 30 seconds until aromatic.

3. 3

   Pour in the tinned tomatoes, crushing them lightly with a wooden spoon, then stir in the olives, capers, and dried oregano.

4. 4

   Bring the sauce to a brisk simmer for 3 minutes until slightly thickened.

5. 5

   Nestle the white fish fillets into the sauce, reduce heat to medium, cover, and simmer for 5 to 6 minutes until the fish is flaky and opaque.

6. 6

   Spoon the rich tomato and olive sauce over the fish and serve hot.