30 minute Mediterranean Fish Skillet
This Easy Mediterranean Fish Skillet comes together in less than 30 minutes and is made in one pan. Packed with healthy veggies and a ton of flavor! You will make this over and over again!
- 4 6 oz fish fillets (mahi, code, halibut or any firm white fish)
- 2 Tbsp olive oil
- 1 med rep pepper (sliced)
- ½ large onion (sliced)
- 4 large garlic cloves (chopped)
- 1 tsp dried basil
- ¼ c chicken stock
- ¼ c white wine, or additional chicken stock
- ½ c cherry tomatoes (halved)
- ⅓ c kalamata olives (pitted)
- salt & pepper
Pat fish dry with paper towel. Sprinkle liberally with salt and pepper. Slice vegetables and set aside.
Heat large cast iron or non stick skillet to medium high heat. Add olive oil and heat for about 30 seconds or until shimmery but not smoking.
Add fish to hot skillet. DO NOT TOUCH. Sear for 3-4 minutes on each side. When the fish releases from the pan easily it is ready to flip.
Remove fish from skillet and set aside.
Add peppers and onion to skillet. Cook 2-3 minutes until slightly soft. Add garlic and tomatoes. Season with salt and pepper.
Add basil, white wine and chicken stock to vegetables in pan, scraping up all the little bits from the bottom.
Add fish back to skillet and continue to cook until cooked through and fish flakes easily. Another 3-4 minutes. Toss kalamata's into the pan until slightly heated.
Serve with a sprinkle of feta, fresh basil or fresh parsley and lemon wedges if desired.