Italian Pan Fried Fish

Name: Italian Pan Fried Fish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
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; 1-2 pinches salt

User Reviews

4.8

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 servings
Calories
175 kcal
Course
Main Course
Cuisine
Italian

Italian Pan Fried Fish

Gianna Palmer

Report

Italian Pan Fried Fish, an easy, simple delicious and healthy fish recipe, 4 ingredients make this dish a family favorite fish dish.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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

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.

Nutrition Information

Show Details

Calories 175kcal (9%) Carbohydrates 2g (1%) Protein 23g (46%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 102mg (34%) Sodium 174mg (7%) Potassium 417mg (12%) Fiber 0.4g (2%) Sugar 1g (2%) Vitamin A 495IU (10%) Vitamin C 16mg (18%) Calcium 101mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 175 kcal

% Daily Value*

Calories	175kcal	9%
Carbohydrates	2g	1%
Protein	23g	46%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	102mg	34%
Sodium	174mg	7%
Potassium	417mg	9%
Fiber	0.4g	2%
Sugar	1g	2%
Vitamin A	495IU	10%
Vitamin C	16mg	18%
Calcium	101mg	10%
Iron	2mg	11%