|Prep time||Cook time||Yields||Serving Size|
|20 minutes||20 minutes||4 servings||3 oz fish, ½ C sauce|
|2 Tbsp olive oil|
|12 oz red snapper, bass, or tilapia fillets, cut into 4 portions (3 oz each)|
|1½ Tbsp garlic, minced (about 3–4 cloves)|
|½ C low-sodium chicken broth|
|1 C canned no-salt-added diced tomatoes|
|¼ C black olives, sliced|
|½ Tbsp anchovy paste (optional)|
|2 Tbsp fresh basil, chopped (or ½ Tbsp dried)|
|¼ tsp ground black pepper|
1Heat olive oil in a large, heavy-bottom sauté pan.
2Add fillets, and sauté over high heat for 4–5 minutes on each side or until each side is golden brown and the fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 °F).
3Remove fillets from the pan, cover to keep warm, and set aside. Drain excess fat from pan, but do not clean.
4Add garlic to sauté pan, and cook for about 30 seconds, until it begins to soften. Do not brown.
5Add chicken broth to the pan, and bring to a boil over high heat. Add remaining ingredients, and return to a boil. Lower heat and simmer for 5 minutes.
6Serve each fish fillet with ½ cup of sauce.