Low calorie fish with olives, pine nuts & parsley relish (201 views)

After all the holiday goodies, now we are back to our simplicity ..

Here is a tiny gem that works well with freshly captured perch or fresh codfish:


2 large fish fillets of either perch or cod 

1/ 2 tsp. of Smoked Spanish Paprika (pimentón de la vera = easily available in any Latin Market or section of a supermarket)


2 tblsps of  Spanish Evoo

1 / 4 cups of finely sliced leek or shallots 


2 large garlic cloves finely diced 

a few green olives sliced or whole 

3 tablesps of pine nuts (can use almonds )

1 / 2 cup fresh chopped finely parsley

1/4 cup of dry white wine (can use fish broth)


Sprinkle fish with the smoked paprika, salt and black pepper.  Then heat 1 tsp of Evoo in a large sarten (skillet) and add the fish.  Sauté until opaque in center approx 4 to 5 minutes per side. Do not overcook the fish or it will be very dry inside.  Now add another tablsp of Evoo and sauté the shallots or leek until slightly golden and tender but not overdone.  Add a little more smoked paprika (a sprinkle) and add the PARSLEY and the pinenuts, garlic and olives.  Sauté 1 minute only and let cook until most of the liquid has dehydrated.  30 Seconds only !!  Season if needed and spoon this over the fish !!

Serve with a lovely white Cava, Prosecco or wine or choice or wine Without Alcohol and enjoy. 

I served this with sautéed spinach with golden sultanas, pinenuts sautéed in Evoo and lovely lovely freshly baked Bakery bread.