This baked lemon pepper salmon recipe is such a delicious and easy way to prepare salmon in the oven. It only takes 12 minutes at 400ºF to whip up this healthy dinner idea!
Salmon cooks up so fast, has a beautiful mild flavor without the fishy-ness, and is very easy to find at your local grocery store. You don’t need a whole lot of effort and time to make this salmon taste amazing.
Feel free to turn this into a one pan meal by adding some of your favorite veggies like broccoli, asparagus or even potatoes.
2 5-oz. salmon filets
1.5 teaspoons lemon pepper
salt, to taste
2 lemon, sliced into wheels
Lemon zest, for garnish
First, preheat the oven to 400ºF.
Next, prepare salmon, by placing a double piece of paper towel on a large plate. Place salmon filets on top of the paper towel, skin-side down and then place another piece of paper towel on top. Use your hands to press the paper towel into the salmon in order to remove as much moisture as possible.
Next, prepare a baking sheet with foil and cooking spray.
Then place the salmon filets on top skin-side down.
Sprinkle on a generous amount of lemon pepper seasoning on top of each filet. And, season with salt to taste and place lemon wheels on top.
Bake at 400ºF for 12-14 minutes or until the salmon is cooked all the way through a
Looking for a twist on your side dish for Easter? Look no more!
This light and fluffy polenta is perfect for serving with ribs, chicken, pork, lamb, or veal, and is also great with roasted veggies.
What Is Polenta?
Polenta is a porridge type dish popular in Northern Italy. In the United States, it is usually made with coarsely ground cornmeal. Think of polenta as an Italian version of grits! But made with yellow corn instead of the white corn of grits.
How to Make Polenta
Making creamy polenta is so easy that you’ll wonder why you haven’t made it before.
It all starts with caramelizing up finely minced garlic cloves in a small amount of olive oil in a large saucepan.
Once the garlic is brown in a medium-size pot in olive oil, add in the chicken broth and water, and bring it to a boil.
When the stock is boiling pour in the cornmeal while whisking constantly to ensure there are no clumps in the polenta. Turn the heat down to medium-low. This can take anywhere from 15 to 20 minutes.
Once the creamy polenta is finished it should be smooth with no crunch to it. At this point stir in some whole butter, Parmesan cheese, thyme, onion powder, and salt, and pepper.
I like to serve my polenta as the base of my dish with the meat on top with polenta absorbing the sauce from the main dish.
Coarse salt and freshly ground pepper
4 cups chicken broth
3 cups water
1 1/4 cups yellow cornmeal
2 cloves of garlic, minced
1 teaspoon onion powder
¾ cup Parmesan cheese
2 tablespoons butter
1 tablespoon fresh thyme leaves, plus more for garnish
In a large saucepan, sauté the garlic.
Then combine broth and water, onion powder, salt, and pepper; bring to a boil over high heat. Whisking constantly, gradually add cornmeal.
Reduce heat to medium-low; simmer polenta, whisking frequently, until thickened and creamy, 10 to 15 minutes. Remove from heat. Stir in cheese, butter and thyme and season with salt and pepper.
Garnish with thyme, and serve. If polenta thickens upon standing, stir in a little hot water.
Note: If preparing polenta in advance, cool, cover and refrigerate. Reheat on stovetop or in the microwave (about 5 minutes on high), adding more liquid if necessary. Stir vigorously after reheating to fluff.
Brian and I love cooking Julia Child’s recipes. Her recipes are simple and easy to follow with fresh ingredients! One of our favorites is her Chicken Cordon Bleu. We actually just made it for his mom for dinner!
This Chicken Cordon Bleu is delicious with layers of tender chicken, Gruyère cheese, prosciutto, ham, and mornay sauce! It’s a dinner you will dream about!
Seriously stop what you’re doing right now, and grab what you need to make this amazingly delicious chicken cordon bleu!. Not only will this easy chicken recipe make everyone come running for dinner, but it will also leave them wanting seconds or even thirds.
While I love all parts of chicken cordon bleu, I’ll have to say, the mornay sauce is to die for! Mornay sauce is a classic béchamel sauce (one of the five French mother sauces) enriched with cheese and Parmesan. Trust me you will want to make this sauce to spoon over just about anything. And you easily switch out the cheeses to whatever your heart desires!
Grab a glass of Scout and Cellar Gallivant Chardonnay and let’s go have some fun in the kitchen! Like Julia says ““The more you know, the more you can create. There’s no end to imagination in the kitchen.”
2 skinless boneless chicken thighs
2 ounces thinly sliced prosciutto
2 ounces thinly sliced Black Forest Ham
4 ounces Gruyère cheese
1/4 cup all-purpose flour
1 large egg
1 1/2 cups dry bread crumbs
Vegetable oil, for frying
2 tablespoons butter
3 tablespoons flour
2 cups milk
1/4 teaspoon salt
Salt and Pepper
1/4 cup coarsely grated Swiss cheese
1/4 cup finely grated parmesan cheese
Salt and Pepper
Pinch of nutmeg
Pinch of cayenne pepper (optional)
2 tablespoons butter (optional)
Wash the chicken and pat dry. Place the chicken on a sheet of waxed paper or plastic wrap. Cover them with a second sheet of paper or wrap and, with a flat (not textured) mallet, lightly beat them until flattened to a uniform thinness of less than 1/4 inch. Set aside.
Preheat oven to 315F.
Grab three bowls… Beat egg into one bowl. Spread the crumbs on a second bowl.
Spread the flour in the third bowl.
Lay the chicken pieces on a flat work surface skinned side down. Lightly spread the inside of each thigh with a little mustard (don’t use too much or the mustard will overpower the other flavors).
Stack one slide of prosciutto, then 2 slices of cheese and a slice of ham in the center of each. Roll the thigh, making sure that the filling is completely encased.
Roll the chicken first in the flour, shake off the excess, and dip each thigh in the egg, allowing the excess to flow back into the bowl.
Lay it in the crumbs. Roll it, patting the crumbs into all sides. When the piece is coated, lay it on a clean, dry plate and repeat until all the pieces are breaded. Set aside for at least half an hour to allow the breading to set.
Fill a deep Dutch oven or frying pan, with enough oil to come halfway up the sides. Over medium-high heat, bring the oil to 375°F (hot but not smoking). Add the chicken and fry until golden brown, place on a sheet pan and palace in the oven until thighs reach an internal temperature of 165F.
In a small saucepan, heat to just a boil, while stirring, the 2 cups of milk and 1/4 teaspoon of salt. Remove from heat and set aside.
Melt 2 tablespoons of butter in a saucepan, over low heat. Blend in the flour and cook slowly, stirring continuously until “the butter and flour froth together for 2 minutes without coloring,” thus creating a roux. (Julka tip!)
Remove from heat. As soon as it stops bubbling, pour in your hot milk all at once. Immediately start beating with a whisk. Make sure you gather all of the roux from the sides, bottom and edges of the pan.
Return to a low heat and stir until the sauce comes to a boil. Boil and stir for 1 minute.
Remove from heat and beat in salt and pepper to taste.
Beat in the cheese until they have melted and are well blended into the sauce.
Season with nutmeg, cayenne and salt and pepper. Stir in the butter until melted and blended.
Paula Deen’s Red Velvet cookies recipe was the inspiration for this cookie. I absolutely love red velvet cake, it is my favorite! So when I watched Paula Deen make red velvet cookies out of a cake box, I fell in love!
These cookies are the easiest cookies you will ever make! All you need is 5 simple ingredients and yes, I said a box of cake mix! And the best thing is that this recipe can be used with any cake mix for so many great flavor combinations! Wait to see my Chocolate Peppermint cookies!
So if you are looking for a soft and tender, beautifully crackled cookie with a white chocolate drizzle, look no more!
1 (18 oz) box red velvet cake mix
1 (8 oz) package room temperature cream cheese
1 ½ teaspoon vanilla extract
1 stick room temperature butter
White Chocolate Drizzle
1 cup white chocolate chips, melted
Preheat the oven to 350 °F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
Beat in the egg, Then beat in the vanilla extract.
Beat in the cake mix.
Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
Scoop and roll into balls. Arrange 2-3 inches apart on the baking sheets.
The cookie dough is sticky, I like to keep a cup of water next to the bowl and dip the scoop in to help the dough from sticking.
Place on a parchment paper lined cookie sheet, 2 inches apart.
Bake for 12 minutes.
Let cool on wired rack.
White Chocolate Drizzle
While the cookies are cooling, place the white chocolate chips in a microwave safe bowl, microwave for 10 seconds.
Remove and stir then place back into the microwave for 10 seconds.
Remove and stir until completely melted. Be careful not to overcook the white chocolate!
Dip a fork or spoon into melted chocolate, and let the first large drip (to prevent a large drop) land in the bowl. Drizzle chocolate over the edges and tops of cookies. Sprinkle Christmas sprinkles immediately. Let dry for 15-25 minutes.
This recipe was inspired and adapted from Paula Deen.
You know it’s funny, I’m a huge seafood fan. But I don’t cook it near enough as I should. Well, today I took one step closer to changing that, in the form of a quick, easy and healthy weeknight dinner.
There are so many different methods to make cod. From baking cod to fried cod.
In this recipe, I pan fried it in a small amount of olive oil. Pan-fried cod pairs wonderfully with so many different side dishes. If you are trying to keep things light, whip up my slaw and Pico de Gallo recipe below. If you’re feeling a little more indulgent, make a batch of angel hair pasta with a creamy sauce. The possibilities are endless.
And, if you want to pair this dish with a Clean-Crafted™ wine, try Scout and Cellar’s 2017 GALLIVANT CHARDONNAY. Opulent and plush with aromas of yellow apple, vanilla and baking spices and flavors of baked pear and brioche on a medium-bodied frame with a bright finish. It’s delish!
What about a light beer? Try 7venth sun Kolsch- Crisp, sparkling, and slightly fruity.
1 lb Cod Fillet
1 Teaspoon Paprika
1 Teaspoon Italian Seasoning
⅛ Teaspoon Cayenne
½ Teaspoon Garlic Powder
¼ Teaspoon Cumin
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
2 Tablespoons Extra-Virgin Olive Oil, divided
Zest and Juice of 2 Limes
Fresh Pico de Gallo Ingredients
1 cup chopped tomatoes
1/4 cup chopped red onion
I clove garlic, minced
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
Salt & Pepper to taste
1 bags ColeSlaw mix
1/2 cup chopped cilantro
1/2 cup chopped green onions
Juice of 2 limes
1 Tbsp olive oil
1 tsp honey
Pinch of salt
To make the coleslaw, combine cabbage, carrots, green onions and cilantro in a large bowl. In a smaller bowl, whisk together lime juice, olive oil, honey and salt and toss together with slaw mixture. Set aside.
To make Pico de Gallo, stir all ingredients together in a bowl. Set aside.
For the cod…
In a small bowl combine all of the spices with lime zest and mix well.
Rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well.
Heat the olive oil in a large non-stick pan.
Add the seasoned cod to the pan, cooking until lightly golden on one side – about 4/5 minutes.
Carefully turn the cod over and cook until opaque and completely cooked through.
Place the slaw in the middle of a plate, place the cod on top of the slaw, spoon Pico de Gallo over top and sprinkle with Cilantro.
This Lemon Loaf recipe is full of lemon flavor, moist, dense, and rich. It’s a perfect snack, dessert or even Breakfast Bread.
The lemon loaf cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor even more. Lemon lovers will be in their glory!
I actually prefer this loaf after it has sat overnight, this allows the fresh lemon/sugar mix to have a chance to soak into the cake, which gives it more flavour and makes it even moist. But don’t let it sit for too long because there’s a fine line between when a loaf is moist, then all of a sudden it’s dry. So moral of the story, let it sit overnight and enjoy it the next day. Honestly, this loaf is so good so you’ll probably finish it in one day, a slice or two for breakfast with your coffee, one for a sweet mid-day snack and then a few slices with vanilla ice cream after dinner!
Lemon Loaf Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 ½ teaspoon lemon extract
Zest of 1 large lemon
2 tablespoons lemon juice
1/4 cup buttermilk — sour cream works too
Lemon Icing Ingredients
1 cup powdered sugar, add more until desired consistency is reached
2 tablespoon lemon juice, add more until desired consistency is reached
2 tablespoon cream or milk, add more until desired consistency is reached
Lemon Loaf Instructions
Preheat the oven to 350F degrees.
Grease and flour an 8 x 4-inch loaf pan, or line with parchment paper.
In a medium bowl whisk together the flour, baking powder, baking soda & salt.
In a separate bowl beat together the butter and sugar until fluffy – this will take at least 3 minutes.
Mix in the eggs 1 at a time.
Then mix in the vanilla extract, lemon extract, lemon zest, and lemon juice.
With the mixer on low speed, mix in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk.
Turn off the mixer and scrape down the sides of the bowl.
Repeat the process with the rest of the flour mixture and buttermilk.
Pour the batter into the prepared pan and bake for 50-60 minutes.
Cool the loaf fully before icing (otherwise, the icing will melt through the cake and run off the sides).
*It will be done when an inserted toothpick comes out clean and the top feels firm to the touch.
*If after about 30-40 minutes the top is browning too much, place a piece of aluminum foil over top and continue baking.
Lemon Icing Instructions
In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in more powdered sugar or cream as needed for desired consistency.
Remove the cooled loaf from the pan and drizzle or pour over top.
As many of you know, I joined the initiative #EducateYourself. I knew some but I am learning so much more. As a foodie, I wanted to learn more about the Black Culinary community, this is where I learned about James Hemings and his brother.
The story of James Hemings is fascinating, here’s a little taste.
In the 18th century, James Hemings was one of America’s most accomplished chefs. He was also Thomas Jefferson’s slave. Hemings grew up as a household slave in Monticello, Jefferson’s Virginia estate. He could read and write and Jefferson trusted him. So when Jefferson sailed to France in 1784 to become America’s trade minister, he brought Hemings with him. While in Paris, Hemings was trained in the art of French cooking. He studied first with the caterer and restaurateur, Monsieur Combeaux, apprenticing with pastry chefs. After three years of study he became the head chef at the Hôtel de Langeac, Jefferson’s residence that functioned also as the American embassy. Here his dishes were served to international guests, statesmen, authors, scientists, and European aristocrats.
In 1796, James Hemings was freed by Jefferson on the condition that James would train his younger brother to replace him as chef in the Jefferson household. In 1802, Jefferson served a “macaroni pie” at a state dinner, more than likely prepared from a recipe by James and cooked by his brother. Since that time, the dish has been associated with the United States. Unfortunately, no written record of the Hemingway’s mac and cheese survives.
Enslaved chefs played a huge role in refining some of America’s current staple foods, like mac and cheese.
If you want to learn more about James Hemings. Check out: Thomas Jefferson’s Crème Brûlée: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America written by Thomas J. Craughwell . There’s even a children’s picture book, My Name Is James Madison Hemings written by Jonah Winter.
Here is my Mac & Cheese recipe, inspired by the 1824 cookbook “The Virginia Housewife” written by Mary Randolph. It is believed that Randolph’s recipe may have been one of James Hemings creations.
Butter, to grease the dish
16 ounces large elbow macaroni
1/2 cup unsalted butter
1/2 cup all purpose flour
2 cups Milk
2 cups Half and Half
2 cups Parmesan cheese, shredded
2 cups mozzarella cheese, shredded
2 cups Italian cheese blend. shredded
½ teaspoon salt
¼ teaspoon fresh ground black pepper
½ teaspoon Smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon mustard powder
1 sleeve Ritz Crackers, crushed
¼ cup butter, melted
½ cup shredded cheese
¼ tsp Smoked paprika
Preheat the oven to 325 degrees F and butter a 3 qt baking dish (9×13″). Set aside.
Bring a large pot of salted water to a boil. When boiling, add the dried pasta and cook 1 minute less than the package directs for al dente.
While pasta is cooking, mix all 3 cheeses in a large bowl. Remove ½ cup of the mixed cheese and set aside, you will use this for the topping.
Drain the pasta and drizzle olive oil over the pasta and combine to keep from sticking.
Melt butter in a large saucepan over medium heat. Sprinkle in the flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often.
Slowly pour in the 2 cups of the milk, while whisking constantly, until smooth.
Next, slowly pour in the 2 cups of half and half, while whisking constantly, until combined and smooth.
Continue to heat over medium heat, whisking often, until thickened.
Lower the heat and stir in seasonings and whisk together.
Stir in 1 ½ cups of the cheeses, stirring to melt and combine.
Stir in the rest of the cheese, and stir until completely melted and smooth. Remove from heat.
In a large mixing bowl, combine pasta with cheese sauce, stirring to combine fully.
Pour the pasta mixture into the prepared baking dish.
For the topping, mix the 1/4 remaining cup melted butter, remaining cheese and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni.
Bake until the cheese is bubbly and the top is lightly golden brown for about 15 minutes.
The Keys is one of my favorite vacation spots. It tugs at my inner pirate and pulls me in with its beautiful sunsets, fun bars, and good times. After I leave, I can’t wait to get back. It’s my to-go destination for a laid-back and adventurous vacation. The Keys are a state of mind as much as a place. So there’s no surprise the Keys has its own unique cuisine too.
This recipe is inspired by one of my boyfriend, Brian’s favorite Keys dishes from Lazy Days on Islamorada. It has all the fresh flavors of the Keys. Fresh fish crusted with panko bread crumbs, sautéed, topped with fresh diced tomatoes, roasted red peppers, scallions, and fresh grated parmesan cheese with a drizzle of key lime butter.
4 (4-ounce) fish fillets, such as snapper, flounder or cod.
1/2 cup Panko bread crumbs
2 tablespoons extra-virgin olive oil
1 ripe tomato, seeded, chopped small
2 scallions, finely sliced (green and white parts)
1/4 cup roasted red pepper, diced
1/3 cup shredded Parmesan cheese
Salt & Pepper to taste.
Prepare and keep warm white wine Key lime sauce before cooking fish.
Rinse fish and pat dry with paper towels.
Spread bread crumbs in a baking pan or pie plate. Press fish into crumbs on both sides to coat well. Place fish in a baking pan and refrigerate for 30 minutes.
In a bowl, stir together the chopped tomatoes, roast peppers, scallions. Squeeze half of a lime, salt and pepper and stir to combine. Refrigerate until right before serving.
Heat a nonstick griddle or cast-iron griddle over medium heat. Once hot, add oil.
When oil is heated, add fillets, cooking in two batches. Cook each fillet 5 to 7 minutes per side, depending on thickness of fish.
Sprinkle each fillet with chopped tomato, scallions and roasted red pepper salsa; sprinkle grated cheese over top. Spoon white wine-Key lime sauce over and serve hot with white rice.
White Wine Key lime sauce Ingredients
1 tablespoon olive oil
1 shallot, chopped roughly or green garden onion
3 garlic cloves, chopped
1/2 cup dry white wine
1/4 cup chicken stock (note we tried it without the chicken stock and it was still good)
3 tablespoons butter
2 teaspoons freshly grated lime zest
1/3 cup Key lime juice
1/2 teaspoon pepper
Heat olive oil in a medium skillet over medium heat; add shallot and saute for about 1 1/2 minutes. Add white wine and bring to a boil; boil for 3 minutes or until reduced by half. Spoon shallot from pan and discard. Add chicken stock and cook for 2 minutes.
Add butter and cook over medium-low for 3 minutes, swirling pan or whisking gently to combine. Remove from heat and whisk in lime zest and Key lime juice. Keep warm over low heat while the fish is cooking. Serve warm.
This recipe pairs great with Scout & Cellar 2018 CHE FICO PINOT GRIGIO RISERVA.
Every Christmas, my family has a smorgasbord of Italian and Spanish dishes. And Mojo pork is always on the table. This recipe has become my go to for easy slow cooker meals..
This recipe is juicy, succulent with garlic and citrus and melt-in-your-mouth tender. The pork is SO tender and juicy on the inside, while deliciously crisp and golden on the edges! I love it over yellow rice, in tacos or used to make a Cuban sandwich. And the best part is, you make this in the slow cooker so it cooks all day and will be ready when you get home from work.
I have to admit, it has taken me many failed attempts and trying a variety of different recipes before finally creating this one and falling in love. It was all worth it! My secret little ingredient is Coca Cola! It really lifts the pork to bolder and better flavors! The orange juice and lime juice combo tenderizes the pork, while the natural sugars in the juices and the coke combined turn what would be just another pulled pork recipe, into heaven in your mouth! The trick to getting crispy edges, after shredding the pork, pop it in the oven on boil for 5-10 minutes until the meat is gold brown and crispy!
Pair this with Scout & Cellar Clean-Crafted™ 2018 L’ORIGINAL SPARKLING ROSÉ.
A vibrant raspberry in color with fine, fizzy bubbles and notes of candied cherry, macerated strawberry, blood orange and cantaloupe on a full-bodied frame with a mouth-coating finish.
2 tablespoons extra virgin olive oil
1/2 cup orange juice
1/2 cup lime juice
1/4 cup Coke
1 1/2 teaspoons salt
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
7 cloves garlic , peeled and smashed
1 medium sweet onion , sliced thin
2 bay leaf
3 pound pork shoulder roast
Limes and Cilantro for garnish
In a medium bowl, whisk together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.
Make slits in the pork with a paring knife and rub liberally all over with the oil mixture.
Place pork in the slow cooker, along with the onion and bay leaf. Pour the remaining juices from the bowl over the pork.
Cover and cook on low for 8 hours.
Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.
Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season.
Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavor, just before serving!
It’s almost summer and what goes with summer. FISH, well at least here in Florida! Light and flavorful pan fried fish always reminds me of summer.
The sauce is what defines this recipe. Prepare the sauce first and allow it to simmer as you pan fry the fish. And, if you don’t like Black olives or even artichokes, no worries leave them out. Just add one tablespoon sea salt and ¼ cup lemon juice!
A tip, I have learned along the way is to add the SALT later in the dish. So you will notice salt is not on the ingredients list. The artichokes and olives give this dish enough salt, but if you feel you need salt, taste and add a pinch as needed.
Scout and Cellar Sauvginon Blanc is the perfect pairing for this recipe! Oh and GO BUCS! Definitely need a Bucs wine glass for this dish! LOL
4 grouper filets
1 white onion, thinly sliced
4 garlic cloves, chopped
1 pint cherry tomatoes
I can artichoke hearts, drained and chopped
1 can (6 ounces) Large Black Olives
1 tablespoon Italian Seasoning
1 tablespoon ground Black Pepper
1 cup chicken broth
¼ cup Dry White Wine
1 Tablespoon Unsalted Butter
4 Tablespoons Finely Chopped Parsley Leaves, for garnish
Parmesan Cheese, for garnish
DON’T LIKE OLIVES OR ARTICHOKES:
1 tablespoon sea salt
¼ cup lemon juice!
Heat the olive in a heavy skillet until lightly smoking, then add the onions, sautei for 1 to 2 minutes.
Add the garlic, Italian seasoning and pepper, stirring to combine. Saute for 2-5 minutes until fragrant.
Add the chopped artichokes and whole cherry tomatoes. Slowly add the chicken broth and stir.
Place lid on for 5 minutes, liquid to reduce.
Once liquid is reduced, add the white wine, stir and place the lid back on. Tomatoes should start to burst.
Add the olives and stir to mix. Place the lid back on and cook for 5- 1 minutes.
Add butter, stir and melt on low heat.
Heat a separate pan, add a drizzle of olive, then add the fillets to the pan. Cook until golden brown, about 4 minutes on each side.
Place the filets in the tomato mixture pan and cover with the sauce, cook for 2-4 minutes.
Serve the fillets topped with the tomato mixture, sprinkled with parmesan cheese and parsley.
You can serve this on its own or with a side of cauliflower rice/white rice.