Use this easy recipe to cook up a heartwarming, Whole30-compliant fish dinner! Made with Yai's Thai's Red Coconut Curry sauce, kalamata olives, and lemon for a delicious fusion of worldly flavours - accompanied with fluffy cauliflower rice!
Whole30, Gluten-Free, Dairy-Free
4 4oz Pieces white fish (cod, halibut)
½ Tablespoon extra-virgin olive oil
¼ Cup diced yellow onion
½ Cup halved cherry tomatoes
¼ Cup chopped kalamata olives
1 Tablespoon fresh lemon juice, plus more wedges for serving
Fresh chopped parsley
1. Pat any excess moisture from the fish using a paper towel. In a medium saucepan over medium-high heat, add the oil.
2. Season the fish with a generous pinch of salt and pepper on both sides, and place the fish in the pan. Cook for 4 minutes without disturbing. Flip, and cook for an additional 4 minutes. The fish should be golden brown on both sides. Remove from the pan and set aside.
3. Lower the heat to medium-low, and add the onion and tomatoes. Cook until onions are soft and translucent, and tomatoes are cooked -- about 5-6 minutes, stirring often. Add the red coconut curry sauce, and olives. Stir, then place the fish into the sauce. Cover and bring to a simmer. Simmer for 4-5 minutes, just until warmed through.
4. Add the lemon juice over the fish, and sprinkle with fresh parsley. Season with salt and pepper to taste. Serve with wilted spinach and cauliflower rice.