White Fish with Tomato and Pepper Sauce

Fresh produce always makes a good meal great. We stumbled upon some fantastic grape tomatoes and tweaked this Cooking Light chicken recipe to use tilapia we had in the freezer.

The mixture of tomatoes, red and yellow peppers would pair well with other white fishes and, of course, chicken. The sauce does not overwhelm the fish or poultry and it's a quick sauce, making it perfect for a mid-week meal.

This amount of tomatoes and peppers makes enough sauce for about 6-8 fish fillets. 

Prep time: 15-20 minutes

Cook time: 10-12 minutes

Ingredients:

• Olive oil
• 1 medium sized onion, diced
• 1 yellow pepper, diced
• 1 red pepper, diced
• 1 package of grape tomatoes, halved (about 2.5-3 cups)
• salt, pepper to taste

Optional: 

• black or green olives

Heat the oil in a medium sized pan. cook the onions until brown on the edges. Add the red and yellow peppers. If including olives, add them after the peppers. Cook until tender then add the tomatoes and cook until the skin is slightly wrinkled. Transfer mixture to another container and keep warm.

You have the option of cooking the fish in the broiler, or pan frying it in the same pan as the mixture.

• Broiler: line a pan with foil. Broil the fish for 2-3 minutes on both sides, taking care not to over cook.
• Pan fry: Using the same pan as the tomato mixture, pan fry the fish until browned, about 3-4 minutes on each side. 

Once the fish is cooked, top with the tomato mixture. Pair with a simple salad or grain, such as quinoa.