Tilapia Puttanesca

I think I have mentioned before how much I love the ease of frozen tilapia in a single serve pouch.  They are great for a quick meal since they are easy to defrost on the spot and cook quickly.  Tonight I served these with a Mediterranean blend quinoa and zucchini.  On a busy Monday this was the perfect quick meal which took all of about 25 minutes to prepare.  Be careful not to add salt to the salt as it gets enough saltiness from the capers and olives.

Recipe:

1 pound of tilapia fillets
1 tablespoon olive oil
1/2 red onion thickly sliced
3 cloves of garlic, minced
1 can of diced tomatoes,  undrained
2 teaspoons of dried oregano
1 teaspoon of red pepper flake
1/4 cup Kalamata olives
1 tablespoon capers, drained

Thaw fish.  Rinse and pat dry with paper towel.  Sprinkle with salt.

In a large skillet heat oil and cook onion for about 5minutes until tender.  Stir in garlic, tomatoes, oregano, and red pepper flake. Bring to a boil; reduce heat.  Simmer uncovered for 5 minutes.

Add olives and capers to sauce, stir.  Top with tilapia fillets.  Return sauce to boil; reduce heat, cover and simmer.  Cook until fish flakes about 10 minutes.  Plate fish and top with sauce.