I know I always say I’m not a great fish lover, and that is the truth, even though I seem to be doing more than enough fish for someone who says otherwise. But I will say, when it is done right it can be really delicious. And this Simple Italian Pan Fried Fish is pretty darn good.
One thing you learn about Italian food is that just because it is fast and simple doesn’t mean it has to be tasteless. Italian food, especially Italian fish recipes, are anything but that.
I know that in some places it is really difficult to find fresh fish, but I cook frozen fish this way also. For this dish I used Perch but I am sure you can substitute it with your favorite.
Italians love fish, in any and every way. My husband and our friends are always planning new get togethers just so they have an excuse to eat fish.
The menu usually consists of an Appetizer, a Pasta and of course a Fish Main Course. But this Simple Italian Pan Fried Fish is the perfect weeknight meal, fast, easy and healthy.
Simple Italian Pan Fried Fish
The last time I made this I also made the Parmesan Potato Ham Bake, it was a tasty accompaniment to the fish.
The Simple Italian Pan Fried Fish is a one skillet dish, which is pretty well the best kind, made with some healthy olive oil, fresh chopped Italian parsley and of course a few slices of lemon. Buon Appetito!
Simple Italian Pan Fried Fish
- 2 tablespoons olive oil
- 1 clove garlic (whole flatten gently with a knife)
- 10-15 cherry 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
- 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, top 1-2 tablespoons 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!
Jodi Kobernick says
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! 🙂
Laura @MotherWouldKnow says
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.
Katherines Corner says
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.
April @ Girl Gone Gourmet says
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.
Marisa Franca @ All Our Way says
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.