Tilapia Topped with Warm Cherry Tomatoes and Olives
  • Cooking Time: 10
  • Servings: 4
  • 2-3 tablespoons of olive
  • Oil
  • 1 to 1.5 lbs. tilapia filets (cut into 4 pieces)
  • Salt and pepper
  • 1 pint (about 2 cups) cherry tomatoes, halved
  • 1/4 cup fresh parsley leaves
  • 1/2 cup pitted kalamata olives, halved
  • Juice of 1/4 lemon (about 1 tablespoon)
  • 1 tablespoon grated Parmesan cheese (optional)
  1. Heat oil in a large heavy skillet over medium-high heat.
  2. Add fish to the skillet and season with salt and pepper.
  3. Saute fish, turning once, until it turns white throughout and flakes easily, about 3 minutes per side.
  4. Transfer fish to a dish or platter with sides.
  5. In the same skillet (without cleaning it) saute tomatoes, parsley and olives for several minutes until tomatoes are soft.
  6. Season sauce with salt, pepper and lemon juice. Pour sauce over fish, and top with Parmesan cheese (opt.).
  7. Serve warm.