Mediterranean Fish with tomatoes, olives & capers — tasty, healthy, simple & quick

     Mediterranean flavors combine in a tasty, healthy, simple and quick sauce that is a perfect compliment to mild white fish.

     We served it over quinoa, but orzo or rice would also be great accompaniments.

Mediterranean Fish with Tomatoes, Olives & Capers   3 to 4 servings

1 tablespoon olive oil

1 small onion, coarsely chopped into chunks

1 clove garlic, minced

¾ cup pimiento-stuffed olives, coarsely chopped (we just buy the broken olives for this; they are less costly and work well in recipes such as this), drained

1 (14 ½ oz.) can diced tomatoes, undrained

1 tablespoon capers, drained

1 tablespoon chopped fresh oregano

¼ teaspoon Kosher salt

¼ teaspoon pepper

3 to 4 (6 to 8 oz.) tilapia fillets, or use flounder, halibut or sole fillets

1. In a large skillet, heat olive oil over medium heat. Add onion and garlic. Cook 2 to 3 minutes or until onion is tender.
   
2. Add olives.
   
3. Add undrained tomatoes.
4. Add capers, oregano, salt and pepper. Bring sauce to boiling.
   
5. Gently place fish in skillet; spoon sauce over fish. Return to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until fish flakes easily when pierced with a fork.
   
   
   
   
6. Serve over quinoa, orzo or rice.

Recipe without photos . . .

Mediterranean Fish with Tomatoes, Olives & Capers   3 to 4 servings

1 tablespoon olive oil

1 small onion, coarsely chopped into chunks

1 clove garlic, minced

¾ cup pimiento-stuffed olives, coarsely chopped (we just buy the broken olives for this; they are less costly and work well in recipes such as this), drained

1 (14 ½ oz.) can diced tomatoes, undrained

1 tablespoon capers, drained

1 tablespoon chopped fresh oregano

¼ teaspoon Kosher salt

¼ teaspoon pepper

3 to 4 (6 to 8 oz.) tilapia fillets, or use flounder, halibut or sole fillets

1. In a large skillet, heat olive oil over medium heat. Add onion and garlic. Cook 2 to 3 minutes or until onion is tender.
2. Add olives.
3. Add undrained tomatoes.
4. Add capers, oregano, salt and pepper. Bring sauce to boiling.
5. Gently place fish in skillet; spoon sauce over fish. Return to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until fish flakes easily when pierced with a fork.
6. Serve over quinoa, orzo or rice.