Pan-Seared Tilapia with Roasted Tomatoes and Olives

A mainstay of Mediterranean cuisine, olives are a source of “good” fat and have been shown to benefit the heart. For a more intensely flavored dish, choose oil-packed olives. If you need to pit them, flatten with the blade of a knife and squeeze. The pits should come right out.

Recipe Courtesy of Shirley Fan

Pan-Seared Tilapia with Roasted Tomatoes and Olives

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    1 pint grape tomatoes kosher salt and pepper
    4 tablespoons olive oil, divided 4 tilapia fillets (about 12-16 ounces total)
    3 sprigs fresh thyme


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    • 1

       Preheat the oven to 375°F.

    • 2

      In a medium bowl, combine the tomatoes, 2 tablespoons olive oil, and thyme. Season with salt and pepper. Transfer the tomatoes to a baking sheet or tray and bake in the oven until they begin to look soft and wrinkled, about 30 to 40 minutes.

    • 3

      Season the fish with salt and pepper. 

    • 4

      In a large non-stick skillet over medium-high heat, heat the remaining olive oil. Add the fish to the pan and cook until the fish is firm, about 3 to 4 minutes each side. Toss in the olives. 

    • 5

      Serve the fish and olives with the roasted tomatoes.

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