Thursday, January 31, 2013

Tilaipa with Tomatoes, Kalamata Olives, Capers, Garlic, and Lemon

We just had a ridiculously warm day here in Chicago (a record 60 degrees in January!) which had me ready for grillin season.  I've had my eye on this recipe for a little while, and while we made it in the oven and not the grill, it is perfect for a warm summer night of grillin out.  The flavors in this are light and crisp and mouthwatering and it is quite simple.  Bill said it was a perfect combination... he said especially with the broccoli (I just steamed some broccoli with lemon pepper for the side, but he mixed his in).  I agree with him, and actually might try even adding some artichokes next time because it seems like it would mix well with the flavors.

Tilaipa with Tomatoes, Kalamata Olives, Capers, Garlic, and Lemon
From: Proud Italian Cook
Prep Time: 10 min
Cook Time: 12-15 min

2 Tilapia Fillets
10-15 cherry or grape tomatoes
handful kalamata olives, cut in half
handful of capers
Garlic, sliced thin
Olive oil
Smoked Paprika (or regular)
Parsley, basil (I used dried because I didn't have fresh)
Salt & Pepper

1. Line a shallow baking dish with tin foil and heat oven to 400 (Or heat grill).  Drizzle bottom with olive oil and place garlic on top.  Place Tilapia over top.

2. Season fish with salt and pepper, and a sprinkling of paprika.  Toss on some parsley and basil.  Then add tomatoes, kalamata olives, and a small handful of capers on top.

3. Scatter a few lemon slices around and squeeze some of the juice on top of everything. Drizzle with olive oil

4.  Place in oven and cook for 12-15 minutes. 

 As a side note... aren't my orange owl salt and pepper shakers absolutely adorable!

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