Fish with a Spanish Flare

I love Spanish food. It closely resembles Italian but with a few twists. So when I needed to come up with a 

recipe for Cod, this is what came to mind.

Serves 4

4 large firm white fish fillets like Cod, Tillapia, Bronzino, or Red Snapper

2-3 cloves of garlic, minced

2 cans of fire roasted tomatoes, undrainded

2 tablespoons smoked paprika

3/4 cup flour

2 teaspoons of salt

1/2 teaspoon pepper

1/2 cups kalamata olives

1/2 cup dry white wine

3 tablespoons olive oil

Lay the fish out on paper towels and pat dry. Season both sides of the fish with 1 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon paprika. Pour flour onto a plate and dredge the fish in flour on both sides. Heat a skillet and add the olive oil. Immediately follow with the fish. Sear on both sides over medium high heat about 3-5 minutes each side. Turn the fish only once. Add wine, tomatoes, garlic. rest of salt, pepper and paprika  over top  of fish. Finish with the olives. Turn heat down to gentle simmer and cover for about 5 minutes or until heated through. Serve over rice, soft polenta or pasta.