Rate this recipe
4.2/5
(5 Votes)
Ingredients
- Cooking spray
- 1 cup chopped plum tomato (about 1/3 pound)
- 12 small pimiento-stuffed olives, chopped
- 2 tablespoons chopped fresh parsley
- 1 1/2 teaspoons chopped fresh oregano, divided
- 4 (6-ounce) tilapia fillets, rinsed and patted dry
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 lemon wedges
- 1 tablespoon extra-virgin olive oil
Details
Servings 4
Preparation
Step 1
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tomato; cook 1 minute or until thoroughly heated. Combine cooked tomato, olives, parsley, and 3/4 teaspoon oregano in a small bowl; keep warm.
2. Wipe pan dry with a paper towel; return pan to medium-high heat. Recoat pan with cooking spray. Sprinkle fillets evenly with 3/4 teaspoon oregano, salt, and pepper. Add fillets to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Squeeze 1 lemon wedge over each fillet; drizzle each evenly with oil. Top evenly with olive salsa.
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