Pan Seared Fish With Tomatoes & Olives

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  2 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  4 Bass, Fillet(516g)
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  1 1 pinch salt (to taste)
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  1 1 pinch cracked pepper (to taste)
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  2 Garlic(6g)
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  1 Yellow Onion(110g)
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  1 cup Tomato, Cherry
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  0.3 cup Wine, White, Dry
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  1 tbsp Lemon Juice, Fresh
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  0.3 cup Olives, Kalamata, Canned, Pitted
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  2 tbsp 2 Tablespoons Parsley (Or Basil To Garnish, Chopped)

Instructions

1. 1Pat the bass fillets dry with paper towels and season both sides with a pinch of salt and cracked pepper. Mince the garlic and finely slice the onion. Halve or quarter the grape tomatoes.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Place the fillets in the pan and sear undisturbed for 4–5 minutes until the underside is golden and releases easily.
3. 3Flip the fillets and cook for 2–3 minutes until opaque throughout and the internal temperature reaches 145°F. Transfer the fish to a plate and set aside.
4. 4In the same pan over medium heat, add the sliced onion and cook for 2–3 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook 1 minute more until fragrant.
5. 5Add the grape tomatoes, white wine, lemon juice, and kalamata olives. Gently press the tomatoes to burst them as they cook. Simmer for 3–4 minutes until the tomatoes break down and the sauce reduces slightly.
6. 6Return the fillets to the pan, nestling them into the sauce. Cook over low heat for 1–2 minutes just to warm through and meld the flavors. Taste and adjust seasoning with salt and pepper.
7. 7Divide the fish and sauce evenly into 4 airtight meal-prep containers, top with chopped parsley, and refrigerate once cooled to room temperature.