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!
Notes
Of course cooking time may vary with the thickness of the fish. If you wish you can add capers and or black olives if desired. Add in the last 1-2 minutes of cooking time. A couple of tablespoons would be enough I think.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. 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.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.