INGREDIENTS
3 tsp. olive oil
1 clove garlic, smashed
3/4 lb. cherry tomatoes, quartered
1 1/2 TBSP. pitted chopped kalamata olives
2 tsp. thyme
2 rockfish fillets
2 TBSP. panko breadcrumbs
DIRECTIONS
Prepare broiler for medium heat.
On range, heat 1 1/2 tsp. of the oil in an ovenproof skillet over medium heat; add garlic and cook 1 minute.
Add tomatoes, olives and thyme.
Cook until the tomatoes have wilted, 5 minutes.
Add fish, skin side down; cook until almost done.
Top fish with breadcrumbs.
Place skillet under broiler; broil until crumbs are golden and fish is done, 1 to 2 minutes.
Drizzle with remaining 1/2 tsp. oil and garnish with thyme to serve.
Serves 2.
