Tilapia Puttanesca

By á-47

Ingredients

• 1 lb. skinless tilapia fillets
• 1/8 tea. salt
• 1/2 medium red onion, cut into wedges
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 14/5 oz. can diced tomatoes, undrained
• 2 tea. dried oregano, crushed
• 1/4 tea. crushed red pepper
• 1/4 cup pitted kalamata olives
• 1 Tbsp. capers, drained
• 2 Tbsp. coarsely chopped fresh Italian (flat-leaf) parsley

Preparation

Step 1

Rinse fish, pat dry with paper towels. Sprinkle with salt, and pepper. Set aside.

In a large skillet cook onion in oil on medium heat for 8 minutes or until tender; stirring occasionally. Stir in garlic, undrained tomatoes, oregano, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncover, for 5 minutes.

Add olives and capers to sauce. Top with tilapia fillets. Return sauce to boiling; reduce heat. Cook, covered, for 6-10 minutes or until fish flakes when tested with a fork. Remove fish. S Simmer sauce, uncovered, for 1-2 minutes more to thicken.

To serve, spoon sauce over fish. Sprinkle with parsley.