Skip to Content

Fish Fillets with Warm Tomato Olive Vinaigrette

Fish Fillets with Warm Tomato Olive Vinaigrette

Sharing is caring!

The beginning of this year, I was reintroduced to Lindsay Olives, when I participated in Kitchen PLAY.  Who knew that a foodie event, would open the door to new opportunities, but it did, and that opportunity lead me to this new recipe for Fish Fillets with Warm Tomato Olive Vinaigrette.  This recipe is so good as well as easy to make and I have a feeling we will be enjoying it more often than not.

Last month Lindsay Olives approached me about doing some freelance work for them, styling and photographing some of their recipes, for their website.  It was a lot of fun as Lindsay Olives let me pick which recipes were of interest (which was a very hard choice), and then I got to run with styling and shooting.

The first recipe I chose to photography is this healthy fish fillets with warm tomato olive vinaigrette recipe.  I loved working with this recipe, for many reasons.  One being it was visually appealing with the gorgeous red tomatoes next to the deep black olives.  As well it was incredibly easy to make, which meant I had dinner on the table in no time.  It is perfect for the working couple who wants a romantic dinner at home after a long day, or the rushed soccer mom who likes to feed her family a healthy meal.

The recipe suggests using a firm white fish, such as cod, orange roughy or snapper.  I used true cod as I like the meaty texture and mild flavor.  The warm vinaigrette is made with a mixture of Lindsay olives, sweet cherry tomatoes, fresh herbs and a splash of white wine vinegar to add some tang.  I love how gently warming tomatoes release all their juices, creating a delicious sauce.  The marriage of flavors between the olives and tomatoes goes very well with the creamy cod.

Love olives as much as we do?  Head over to Lindsay Olives and check out their Facebook Page and follow them on Twitter to learn more about their products.

photo credit:  denise woodward

 

Recipe:  Fish Fillets with Warm Tomato Olive Vinaigrette

Ingredients:

  • 4 tablespoons olive oil, divided
  • 1-1/2 lbs. firm white fish fillets such as cod, snapper or orange roughy
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon minced garlic
  • 2 cups halved cherry tomatoes
  • 1 cup halved Lindsay® Ripe Pitted Olives
  • 2 tablespoons white wine vinegar
  • 1-1/2 teaspoons dried thyme leaves
  • 1 tablespoon chopped parsley

How To:

  1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
  2. Add fish; season with salt and pepper. Cook 3 to 4 minutes per side or until fish is opaque in the center.
  3. Transfer fish to a serving plate; keep warm.
  4. Add remaining 2 tablespoons oil and garlic to pan; stir until fragrant.
  5. Add remaining ingredients except for parsley; stir until heated through, 1 to 2 minutes.
  6. Spoon mixture over fish; top with parsley.

Disclosure: Lindsay Olives supplied me with their products and compensated me for shooting this project;, but did not require me to write about it.  

(Visited 1,303 times, 1 visits today)

Vijitha

Tuesday 29th of May 2012

This is my first time to your space and I am so glad that I did. The fish and colorful tomatoes screams summer to me. I love easy healthy recipes like this one.

Shelby @ Lady Gouda

Wednesday 23rd of May 2012

Denise, this is just beautiful! I have done a similar dish with chicken, but think it would be incredible with cod as well. Thanks for the inspiration and congrats on the free lance gig. You certainly deserve it!

Denise Woodward

Monday 4th of June 2012

Thanks Shelby. It is a wonderful recipe, and I also do something similar with chicken as well as grilled rib eyes. Yes, I am pretty excited about the free-lance opportunities, very fun!

Maggie at Eat Boutique

Tuesday 22nd of May 2012

Just lovely, Denise! I'm hungry...

Maggie

Paula @ Vintage Kitchen Notes

Sunday 20th of May 2012

That third picture makes my mouth water and I don´t even like fish...

Sarah

Sunday 20th of May 2012

Love how vibrant and natural your photographs are. Would love to try this recipe.