Sauced Tilapia
by Maggie Davis

Tilapia is affordable, widely available in markets and quick to cook. The marinade can be assembled the day or morning before cooking. There’s no excuse for not eating more fish when it’s this easy and inexpensive.

4-6 tilapia fillets (approximately 4-5 oz each)
1/4 cup lemon juice
1/4 cup sherry or white wine
1 tbs oregano
2 small tomatoes, peeled (canned or chopped is fine)
1 medium yellow onion
1 medium red onion
1 tbs chopped garlic
1/2 tsp ground black pepper
1/4 tsp salt
6 calmata olives pitted and chopped
1 tbs olive oil
2 bay leaves

Rinse and dry tilapia fillets. Place in a baking dish.

Slice the onions into half circles.

In a frying pan over medium high heat add olive oil, garlic, onion, oregano, pepper, salt and olives and tomatoes. Sauté until soft and break up the tomatoes in the pan while cooking. When the onions are soft add the lemon juice and wine or sherry. Keep cooking over medium high heat until the mixture thickens.

Pour sauce over the tilapia and allow to marinate for at least 30 min. Preheat oven to 350 F.

Cook the fish and sauce for 45 minutes, serve immediately.

Great with cauliflower or green beans.

Serves 4-6

Calories 237, Fat 7 gm, Saturated fat 2 gm,  Protein 34gm, Sodium 455 mg, Potassium 635mg, Total Carb 8gm, Cholesterol 71 mg, Omega-3 Fatty Acids 302gm.