Colourful, fresh and the perfect combination of flavours. This recipe is a hit every time.
We've suggested snapper but the beauty of this recipe is that any fish works!
Heat half of the oil in a large nonstick pan over medium-high heat.
Pat fish dry and season on both sides with salt and pepper.
Cook the fillets, turning once, until fish flakes when tested with a fork (around 3 minutes each side).
Remove the fish and cover with foil to keep warm.
Add remaining oil to the pan and heat.
Add garlic and sauté until fragrant, about 30 seconds.
Stir in tomatoes, parsley, olives and capers.
Cook, stirring, until tomatoes have softened, 3 to 4 minutes.
Season with salt and pepper, spoon over fish and serve.
The dish has enough colour, flavour and texture that all it needs to compliment are beans cooked al-dente.