Name: Spicy Sauteed Fish with Olives and Cherry Tomatoes
Yield: Makes 4 servings
Ingredients: 1/4 cup olive oil; 2 pounds tilapia, red snapper, or orange roughy fillets; 1/2 cup chopped fresh parsley; 1/2 teaspoon dried crushed red pepper; 4 cups cherry tomatoes, halved; 1 cup Kalamata olives or other brine-cured black olives, chopped; 6 garlic cloves, minced

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Spicy Sauteed Fish with Olives and Cherry TomatoesDasha Wright Ewing

Candida Sportiello writes: "As owner and chef of Il Giardino restaurant, on the tiny island of Ventotene off the coast of Naples, I've been cooking professionally for twenty-five years — but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s."

"I love having so many amazing ingredients at my fingertips on Ventotene: fish, lentils, wild asparagus, mushrooms, fava beans, and artichokes. They make it easy to produce home-style cooking at its best."

Recipe notes

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