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
|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|
Preheat the oven to 375°F.
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.
Season the fish with salt and pepper.
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.
Serve the fish and olives with the roasted tomatoes.
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