Pan-roasted fish with smashed tomatoes and green olives

Pan-roasted fish with smashed tomatoes and green olives

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Pescatarian
  • 15 minutes
  • Buy Ingredients Here


  • 800 g white fish fillet
  • Sea salt
  • Olive oil
  • 150 g baby rosa tomatoes
  • 12 pitted green olives
  • 2 T butter
  • 2 crushed cloves garlic
  • Chopped parsley
  • Squeeze of lemon juice

Cooking Instructions

Preheat the oven to 180°C.

Cut 800g fish fillet into pieces, score the skin and rub with sea salt and olive oil.

Heat a cast-iron pan and sear the fish, skin-side down, for 1 minute. Turn and cook for 1 minute.

Toss in  baby rosa tomatoes, pitted green olives, butter, crushed cloves garlic, chopped parsley and a squeeze of lemon juice.

Season, transfer to the oven and roast for 15 minutes.

Cook's note: you can use any type of white fish for this recipe, such as hake or, on special occasions, salmon.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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