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Squeeze a lemon wedge over the fish before drizzling with olive oil to tie together the components of this dish. Any thin white fillets, such as sole or flounder, can be substituted for tilapia.Prep: 3 minutes; Cook: 9 minutes

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary test

prep:
3 mins
cook:
9 mins
total:
12 mins
Yield:
4 servings (serving size: 1 fillet and 1/4 cup olive salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

218 calories; calories from fat 32%; fat 8g; saturated fat 1.7g; mono fat 4.5g; poly fat 1.1g; protein 34.8g; carbohydrates 3.1g; fiber 1g; cholesterol 85mg; iron 1.4mg; sodium 485mg; calcium 36mg.
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