Ingredients
1tbspextra virgin olive oil
1small onion,sliced lengthwise, ¼-inch slices
1clovegarlic,(1 tsp) minced
14ozcrushed tomatoes,(1 can) undrained
1cupcremini mushrooms,sliced, or button
¾cupgreen pimento-stuffed olives,coarsely chopped
1tbspfresh oregano,chopped or ½ tsp dried oregano, crushed
¼tspsalt
⅛tspfreshly ground pepper
4tilapia fillets,(6 to 8 oz each)
Preparation
Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook for about 5 minutes until translucent. Add the garlic and cook 1 minute more.
Add the canned tomatoes and their juices. Add the sliced mushrooms, chopped olives, oregano, salt, and pepper. Bring to a simmer.
Lay the fish fillets gently on top of the onion-tomato olive mixture and spread a little sauce over the fish. Return to a simmer. Lower the heat to low and cover the pan. Cook for 8 to 10 minutes or until the fish easily flakes when tested with a fork.
Use a wide spatula to lift the fillets from the pan to a serving plate. Spoon sauce over fish.
Serve with rice or crusty bread. Enjoy!
