Quick Whitefish with Olives and Cherry Tomatoes

Heat olive oil in a heavy non-stick skillet over medium-high heat until shimmering.

Season fish fillets generously with salt and pepper on both sides.

Add fish to the hot skillet and cook until just opaque in the center, about 3 minutes per side. Don't move them around - let them get a proper sear.

Transfer fish to a serving platter and keep warm.

In the same skillet, add chopped parsley and red pepper flakes. Sauté for 1 minute until fragrant.

Add cherry tomatoes, olives, and garlic to the pan. Cook for about 2 minutes, stirring gently, until tomatoes start to soften and release their juices.

Season the sauce with salt and pepper to taste.

Spoon the warm olive-tomato mixture over the fish and serve immediately.