Recipe Source: Deliciously Healthy Dinners
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| 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 | | | calories | 216 | | Total fat | 10 g | | Saturated fat | 2 g | | Cholesterol | 43 mg | | Sodium | 341 mg | | Total fiber | 2 g | | Protein | 25 g | | Carbohydrates | 6 g | | Potassium | 518 mg | |
Directions -
| 1 | Heat olive oil in a large, heavy-bottom sauté pan. | -
| 2 | Add 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). | -
| 3 | Remove fillets from the pan, cover to keep warm, and set aside. Drain excess fat from pan, but do not clean. | -
| 4 | Add garlic to sauté pan, and cook for about 30 seconds, until it begins to soften. Do not brown. | -
| 5 | Add 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. | -
| 6 | Serve each fish fillet with ½ cup of sauce. | Tip: Try serving with a side of steamed broccoli and crusty bread or Whole-Wheat Bow Tie Pasta With Puttanesca Sauce. |
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