Seher's Tilapia with Tomato Olive Sauce

Contributed by: Seher Peterson

Ingredients

• 1 1/4 pounds tilapia
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil, divided
• 1 pint grape or cherry tomatoes, halved if large
• 1/4 cup dry white wine
• 3 cloves garlic, finely chopped
• 3 tablespoons olive tapenade

**add capers etc if you like – we usually just cut up a few kalamata olives in half for this one.

Instructions:

1. Sprinkle tilapia with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook (in two batches if necessary), turning once halfway through, until golden brown and just opaque in the center, 4 to 6 minutes total. Transfer the fish to a serving platter; tent with foil to keep warm.
2. Off the heat, add the remaining 1 tablespoon oil, tomatoes, wine and garlic to the pan. Return to medium heat, cover and cook, stirring occasionally, until most of tomatoes are broken down, 4 to 5 minutes. Stir in olive tapenade and cook for 1 minute more. Serve the fish with the sauce.

Notes from Kate: Olives, tomatoes, wine - what's NOT to love about this recipe??? (For adults, obviously for my kids the fact that this is not mac and cheese is a major strike). Can't wait to give this a try.