2 tablespoons extra-virgin olive oil, plus more for finishing dish
2 cloves garlic, chopped
4 anchovies in oil, patted dry and chopped (optional)
1 pint cherry tomatoes, halved
1 tablespoon capers, drained
1/2 cup pitted kalamata olives
1 lemon, zested and juiced
2 teaspoons finely chopped fresh oregano leaves
1/4 cup chopped flat-leaf parsley

Heat the olive oil in a large sauté pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. 

Transfer to a serving platter and serve.

HOF Notes: We often vary for this recipe depending on the fish we are serving, or what herbs we have on hand. Thyme and/or basil work very well as does tarragon if you want a licorice-like flavor. Additionally, we rarely use Kalamata olives, instead we use picholine or dried-cured olives.
 
Click here for Bobby Flay's original recipe.

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