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Tilapia with Onions, Peppers, and Olives

Serving Size: 4 to 6 servings

Ingredients

4 tablespoons Filippo Berio Extra Virgin Olive Oil, divided, plus some for the baking dish
2 to 2 1/2 pounds tilapia fillets
1 large red onion, halved and sliced
2 large red bell peppers, halved and sliced
2 teaspoons dried thyme
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/2 cup chicken broth
1/2 cup ripe olives

Cooking Instructions

Preheat the oven to 375°F. Coat a 13 x 9-inch baking dish with olive oil; set aside.

Warm 2 tablespoons of olive oil in a large sauté pan over medium-low heat. Add the onion, bell peppers, and thyme. Stir. Cover and cook, stirring occasionally for 10 minutes, or until golden. Add the salt, pepper, and broth. Bring to a boil.

Arrange the fillets, slightly overlapping, in the prepared baking dish. Cover with the vegetable mixture. Sprinkle with olives. Drizzle lightly with the remaining 2 tablespoons of olive oil.

Bake for 20 minutes or until the fish is opaque in the center.

This Recipe Provided by PergolaWest, Inc.

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Tilapia with Onions, Peppers, and Olives

Ingredients

Cooking Instructions