Recipes from the Grapevine Cottage

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Tilapia with Artichokes and Olives

Here is yet another Mediterranean style recipe for fish....

Serves 4

4 large tilapia fillets
1 can of small artichoke hearts chopped into medium size pieces
1 medium onion, chopped
1/4 cup chopped fresh basil
1/4 cup (yield) kalamata olives, pitted and quartered
1 can of petite diced tomatoes (the ones from Red Gold are very good)
olive oil
salt and pepper

Sauté the onion in a little olive oil until translucent, then add the olives, tomatoes and artichokes and simmer for a few minutes. In the meantime, rub some olive oil on two sheets of aluminum foil – this is a foil packet meal. Put two fillets on the oiled foil in each packet, lightly salt and pepper then spread tomato mixture on top of each and sprinkle with basil. Fold foil over, completely enclosing the contents. I put the foil packet in a baking dish just in case juices leak. Bake in a 450 degree oven until fish is opaque – for our fillets this was about 20 minutes.

We served this with a side of angel hair pasta that the topping made a nice sauce for, along with fresh asparagus and a bottle of the Panarroz Syrah-Mourvèdre-Grenache blend.