Roasted Tilapia with Black Olives, Lemons & Capers

From Doris Cassar, our guest recipe blogger.  Enjoy! -  Joan

I learned most of what I know about cooking from my mother and grandmother. Like most Mediterranean cooks, I was taught to be thrifty. This means we recognize the value of fresh, high quality ingredients and honor them with simple preparation. It also means we let nothing go to waste. The sauté of greens not only makes excellent use of the beet and turnip greens many of us toss into the compost-it also serves as a delicious, healthy sidekick to the tilapia.*

I love to make this dish for my dad whenever he visits.

Ingredients:

• 4 Tilapia filets-about 1 1/2 lbs (or any white, boneless fish filet)
• 2 Lemons, thinly sliced
• 4 Plum Tomatoes, thinly sliced
• 1/2c Cured Black olives-pitted, cut in half
• 2 tbl -fresh thyme
• olive oil
• salt and pepper-to taste
• 1 large onion-thinly sliced
• 3 cloves garlic-minced
• 5c mixed greens (your choice of beet and/or turnip greens, kale, mustard etc)

Directions:

For the tilapia:

Preheat the oven to 375 degrees.

1. In the bottom of an 8”x8” baking pan (I like my Le Creset enamel pan) drizzle olive oil to lightly coat.  Lay two tilapia filets side by side. Layer tomato and lemon over each filet, alternating. Sprinkle 1/2 the capers, 1/2 the olives and 1/2 the thyme over the fish. Lightly drizzle with olive oil. Season with salt and pepper.

2.Repeat with remaining ingredients. Roast for about 30 min or until the fish flakes easily with a fork.

For the greens:

1. Coat the bottom of a large sauté pan lightly with olive oil. Cook the onion and garlic over medium heat until soft and golden in color.

2. Add the greens and toss until just wilted. (You may have to add the greens in two batches. Adding more as they cook down.)

*A good source for fish is Guido’s in Great Barrington.

I also suggest making friends with the fishmonger at your local supermarket. They are usually delighted to advise you on what is fresh and will often place special orders for you.