Directions:
- In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tbsp parsley and 1 C olive oil. Season with salt, fresh black pepper and red pepper flakes and let stand at room temperature for 30 minutes.
- In large fry pan, heat 3T remaining olive oil until hot. Working in batches, season fillets with salt and pepper. Cook on one side until opaque, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining batches wiping pan clean between batches and starting with fresh oil for each batch.
- Remove fish to a serving platter pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish and garnish with tomato-olive mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.75 Kcal (1619 kJ) | ||
| Calories from fat | 340.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.82g | 58% | |
|---|---|---|---|
| Cholesterol | 10.48mg | 3% | |
| Sodium | 150.5mg | 6% | |
| Potassium | 383.82mg | 8% | |
| Total Carbs | 5.55g | 2% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 7.08g | 14% | |
| Vitamin C | 22.6mg | 38% | |
| Iron | 0.2mg | 1% | |
| Calcium | 25.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 202.59 Kcal (848 kJ) | ||
| Calories from fat | 178.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.81g | 58% | |
|---|---|---|---|
| Cholesterol | 5.49mg | 3% | |
| Sodium | 78.84mg | 6% | |
| Potassium | 201.06mg | 8% | |
| Total Carbs | 2.91g | 2% | |
| Sugars | 1.76g | 13% | |
| Dietary Fiber | 0.61g | 5% | |
| Protein | 3.71g | 14% | |
| Vitamin C | 11.8mg | 38% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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