Steamed White Fish with Tomato & Olive Sauce


Steamed White Fish with Tomato & Olive Sauce

2 Servings

20 Minutes


  • 2 pieces White Fish Fillets (wild caught)
  • 1 tbsp Extra Virgin Olive Oil
  • 1/4 tsp Sea Salt 
  • 1/4 tsp Black Pepper
  • 1 cup Cherry Tomatoes (cut in half)
  • 1/4 cup Black Olives (sliced)
  • 1 stalk Green Onion (shallots) (chopped)
  • 1/4 cup Basil Leaves (chopped)
  • 1/4 cup Filtered Water


  1. Heat the oil in a medium sized pan with a lid over medium heat. Season the fish with half of the salt and pepper and set aside.
  2. Add the cherry tomatoes tothe pan and cook for about five minutes or until the tomatoes have softened and released their juices. Season the tomatoes with the remaining salt and pepper. Add the olives, green onions, basil and water. Stir to combine, bringing the mixture to a simmer.
  3. Place the fish fillets on top of the tomato mixture and cover with the lid. Let the fish steam for 8 to 10 minutes or until the fish is cooked through and flakes easily.
  4. Divide between two plates and enjoy.


Add: A handful of mixed salad leaves and olive oil dressing or steamed veggies.

Serving Size: One serving is one fish fillet and approximately 3/4 cup of the tomato and olive mixture.

More Flavour: Garlic Infused Olive Oil or Chillie Flakes.


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