4 servings (serving size: 1 fillet and 1/4 cup olive salsa)
Photo: Oxmoor House
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
How to Make It
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.
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.