Tilapia with Olives and Peppers

Posted by Lindsey On 5:40 PM

How has everyone's weekend been? Ours has been uneventful for the most part. We have been spending time at home playing a lot of Rockband, playing with the pup, and just enjoying each others company. Tonight I wanted to make something simple with the tilapia I had in the fridge. This recipe is adapted from a recipe in the latest Real Simple magazine (notice a trend these past few days? Hey, they have some good looking recipes!)Anyways this is a healthy tasty colorful meal that we both loved!

Tilapia with Olives and Peppers
Adapted from Real Simple magazine


2 tablespoons olive oil
4 6 oz tilapia fillets
Kosher salt and black pepper
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 yellow onion, thinly sliced
1/2 cup pitted black olives
1/2 cup fresh flat leaf parsley, chopped
2 tablespoons lemon juice
1/4 cup all purpose flour, for dredging tilapia


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 then and dredge in flour, brushing off excess flour. Cook fish in skillet 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, lemon juice, and 1/4 teaspoon of salt and pepper. Serve with the fish.

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