Tilapia with Peppers and Olives

Does fish and veggies fill you up?  Even though the pictures in the magazines the fish topped with a lovely assortment of veggies looks so pretty and healthy, I view it with a critical eye.  Fish and veggies alone is like an appetizer for me.  I need something more.  Something starchy, something with a little oomph to it. 

So, when I saw this recipe, Tilapia with Peppers and Olives from, where else, Real Simple, I immediately started thinking about what I would serve it over.  I settled on quinoa flavored with a little preserved lemons and a fresh bay leaf.  I think some thin sliced pan-fried or roasted potatoes would have been good too.  This was fresh, healthy and a great way to use the bounty of bell peppers that some of you may be enjoying.  Love this “in season” eating!

Tilapia with Peppers and Olives

2 tablespoons olive oil

4 6-ounce tilapia fillets

kosher salt and black pepper

2 red bell peppers, thinly sliced

1 onion, thinly sliced

1/2 cup pitted green olives

1/2 cup fresh flat-leaf parsley, chopped

2 tablespoons fresh lime juice

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the fish with 1⁄4 teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.

Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Cook the peppers and onion, stirring often, until tender, 8 to 10 minutes. Stir in the olives, parsley, lime juice, and 1⁄4 teaspoon each salt and pepper. Serve with the fish.  (Given my dislike for multiple pans, I didn’t use a second skillet, I just put the fish on a platter, covered with foil and cooked up the peppers in the same skillet.)

Serves 4

 

This will be my entry for Two For Tuesdays!

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