- 1½ pounds skinless white fish filets
- 8 ounces cherry tomatoes
- 20 pitted kalamata olives
- 2 minced garlic cloves
- 1 teaspoon balsamic vinegar
- 1 tablespoon cold butter
- 2 tablespoons chopped fresh parsley
- Salt and black pepper as needed
- Olive oil as needed
All ingredients ready? Let's begin!
Preheat the oven to 425 degrees F.
Grease a 2-quart baking dish with some oil.
Cut the fish into 4 equal pieces and arrange them in the baking dish.
Brush some oil over each piece of fish and grind salt and black pepper over it.
Halve the cherry tomatoes and toss them with the olives, garlic, balsamic vinegar, 2 tablespoons oil, and some salt.
Pour the tomato mixture on top of and around the fish filets.
Cut the butter into 8 pieces and dot them over the fish.
Cook for 25 minutes or until the tomatoes burst and the fish is cooked through.
Serve immediately, garnished with parsley.
Calories: 217kcal | Carbohydrates: 4g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 434mg | Potassium: 854mg | Fiber: 1g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 1mg