Italian Pan Fried Fish
This Italian pan fried fish is a simple weeknight dinner that delivers on flavor. Made with pan-seared tender white fish simmered with cherry tomatoes and fresh herbs, it’s a lighter dish that will become a staple on busy nights!
When done right, fish can be so delicious and while I am not the biggest fish lover, this Italian pan fried fish might have changed my mind for an easy weeknight meal!
Tender white fish filets are sauteed with a fresh tomato pan sauce flavored with garlic and fresh herbs for a tasty weeknight dinner that is fresh, light and packed with flavor. It’s similar to my Italian baked fish marinara but done in less than 30 minutes.
I used perch like I do in my Italian baked fish and chips but halibut or cod work, too, that is unless your halibut is being used for my baked stuffed halibut. Come to think of it, maybe I like fish recipes more than I let on!
Why You’ll Love Easy Pan Fried Fish
- Easy to make: This pan-fried fish is a great go-to recipe when you don’t know what to make for dinner! It comes together quickly and always tastes great.
- Simple ingredients: A meal that has minimal ingredients but maximum flavor is what Italian seafood and fish dishes are all about!
- Tender and flavorful: This pan-fried fish with a cherry tomato pan sauce is not only light and flavorful but ready in less than 30 minutes!
Recipe Ingredients
- Olive oil: I like to use a good quality extra virgin olive oil.
- Garlic: You will need one whole clove of garlic that you will gently flatten with a knife.
- Tomatoes: 10-15 cherry tomatoes or datterino tomatoes.
- Italian parsley: Fresh parsley adds fresh herby taste.
- Fish: You will need one pound of white fish fillets such as perch, halibut or cod. Frozen or fresh fish works, if frozen thaw first.
- Salt: Enhances the flavor of the flaky fish and pan sauce.
Substitutions And Variations
- Additional herbs: Add some rosemary and fresh basil like I do in Italian pan fried tomatoes.
- Splash of white wine: For a saucier fish, add up to ¼ cup of dry white wine after the tomatoes have cooked down and before adding the fish to pan fry.
- Lemon: Add the zest of a lemon or some fresh lemon juice to the pan tomato sauce to brighten the flavors.
- Capers and black olives: Adds additional briny taste. Add in a Tablespoon or two within the last few minutes of cooking time.
- Red pepper flakes: If you like a little spice, add some crushed red pepper flakes in with the garlic.
- Parmesan cheese: A sprinkle of freshly grated Parmesan is always welcome before serving!
How To Make Italian Pan Fried Fish
To start, in a large frying pan set over medium-high heat on the stovetop, heat the olive oil and garlic, add the cherry tomatoes and parsley, saute.
Next, add the fish, cover in the sauce from the tomatoes, sprinkle with additional parsley then cover and cook on low or medium.
Uncover the pan, then gently flip fish over and cook until the fish is cooked through. Spoon sauce over the crispy pan-fried fish and serve immediately.
Expert Tips
- Non-stick pan: White fish is delicate so using a non stick helps when you flip it. If the fish sticks, it’s not the end of the world but it is best if it stays intact.
- Burst tomatoes in the pan: Squeezing the cherry tomatoes in the pan not only creates the best delicious smells but makes them more flavorful and saucy.
- Frozen fish: Ensure your fish is thawed completely then patted dry.
- Avoid overcooking: Fish cooks fast. To avoid dry and rubbery fish be careful to only cook the fish until it flakes easily with a fork.
- Finish with a squeeze of lemon: Or garnish with lemon wedges. This brightens the fish and tomato flavors for a wonderful finish.
Recipe FAQs
How To Tell When Fish Is Done Cooking?
Your white fish filets are done cooking when they are transparent in color and opaque. They will also cut easily with a fork. If using a meat thermometer, the internal temperature should be 145°F.
What To Serve With This Pan Fried Fish Recipe?
For a simple weeknight dinner, this goes great with a grain or a side of pasta. For a larger crowd, I serve Italian seafood salad as a starter and my parmesan ham and potato casserole for a hearty side dish option. A side of crusty bread is always a great choice!
Can I Make This Recipe Ahead?
This recipe for pan seared fish is best ate right away. Fish is delicate and doesn’t hold up well when reheated. That being said, I have made excellent use of leftovers and turned them into a seafood pasta recipe with great results.
How To Store Leftover Pan Fried Fish With Tomatoes?
Store leftovers in an airtight container for a day or two. Leftovers taste great flaked over fresh salad greens. Another great use for them would be in seafood pasta.
More Italian Seafood Recipes
- Italian Fried Seafood
- Seafood linguine
- Italian baked trout
- Homemade Italian Fish Soup
- Pan Fried Tomato and Tuna Steak Recipe
If you are looking for a simple dish then I hope you try this Italian Pan Fried Fish so good and so easy! Buon Appetito!
Italian Pan Fried Fish
Ingredients
- 2 tablespoons olive oil
- 1 clove garlic (whole flatten gently with a knife)
- 10-15 cherry, grape or datterino tomatoes (cut in half)
- 3-4 tablespoons Italian parsley (finely chopped) divided
- 1 pound piece of perch halibut or cod or fish of choice
- 1-2 pinches salt
Instructions
- In a medium-large skillet, on medium-high heat warm the olive oil and garlic, add the tomatoes and 2 tablespoons of parsley and sautee for 3-5 minutes. I usually cook them longer up to 10 minutes and I squish them, we like the tomatoes cooked well.
- Add the fish and turn to cover in the sauce from the tomatoes, sprinkle with 1-2 tablespoons of parsley, cover and cook on low/medium for 3-5 minutes then flip over, uncover and cook for an additional 3 or 4 minutes until fish is cooked (opaque and flakes when cut with a fork and not transparent) there should still be some sauce in the pan. Serve immediately. Enjoy!
Notes
Nutrition
Updated from January 25, 2016
I made this – with reservations – but I have added it to my recipe collection with a note on it “GREAT!”
Hi LJ, thanks so much, so glad you enjoyed it. Take care!
I am going to make this for dinner tonight, I will be using cod. In step 2, it states to sprinkle with 2 TBSP of Parsley, then cover with 2 TBSP of Parsley…..it is supposed to be 4 TBSP of Parsley or 2 TBSP of Parsley and @ TBSP of something else?? That is a lot of parsley.
Hi Lyla, thanks I corrected the recipe, altogether 3-4 tablespoons of chopped parsley, 2 tablespoons with the garlic and tomatoes, add the fish and sprinkle with 1-2 tablespoons of parsley. Hope that helps. Sorry about that. Take care!
Rosemary, this dish is absolutely delicious. I make so many of your recipes, savory and sweet; they never disappoint. Thank you for sharing your talents with us.
Hi Barbara, thanks so much and you’re welcome, so glad you enjoyed it. Take care and have a great weekend!
Really delicious, we used Halibut, and served with roated sweet potatea and asparagus. We will do this again. Thank you!
Hi Carla, thanks so much, so glad you enjoyed it. Take care and have a great weekend!
This was incredibly easy, quick, and delicious. I love how it made it’s own sauce which we scooped up with crusty bread.
Hi Jodi, thanks so much, so glad you enjoyed it and yes can’t forget the crust bread! 🙂
I love this template for cooking fish simply. It works for just about any filet and with salad and a vegetable, it’s a fabulous weeknight dinner.
Hi Laura, thanks, sometimes the simplest is the most delicious. Happy Sunday.
We eat a lot of fish, cod, salmon and striped bass mostly. Hubby is a fantastic fisherman he catches the bass and the cold and salmon come from the local market. This recipe looks fantastic my friend xo
Hi Katherine, haha your husband knows how to do it! Thanks enjoy.
I want to cook with fish more – this looks really light and healthy. I used to think frozen fish was terrible, but have learned that if you defrost it properly (and buy quality fish, of course) that it can turn out just as good as fresh. Feeling inspired after reading your post! 🙂
Hi April, I totally agree, I think a lot of it depends on how food is cooked. Have a great day.
Well it’s a good thing we love fish in any form. The only kind of fish I (we) don’t care for is catfish — really fishy smelly as well as mackerel. To me they both smell worse than cat food. I love the simplicity of your ingredients. For great taste you really don’t need a whole lot, do you?? Thank you for sharing. We’re having tilapia tonight — fishing is still slow here so we had to buy the fish.
Hi Marisa, to tell the truth I haven’t never eaten catfish (maybe it’s the name)! Have a great day.