Mediterranean Tilapia

Tilapia, the blank canvas of fish. I like it, because you can do whatever you want to it and it holds up pretty nicely. This one is very heart-healthy, lots of "good" fats in the form of olive oil and just plain old olives. I do have to say though, I have no good suggestions on pitting olives. Just poke away until the pit comes out.

INGREDIENTS
3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 tablespoon capers, drained
2 tilapia fillets
1 tablespoon oil from the jar of sun-dried tomatoes
1 tablespoon lemon juice
2 tablespoons kalamata olives, pitted and chopped
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the sun-dried tomatoes, olives and capers. Set aside.
Place the tilapia fillets side by side in a baking dish. Drizzle with oil and lemon juice.
Bake for 10 to 15 minutes in the preheated oven, until the fish flakes with a fork. Check after 10 minutes, so as not to overcook, or the fish may be dry. When fish is done, top with the tomato mixture, and serve.