Mediterranean Tilapia

I tried my hand at fish again last night! I made tilapia sometime last year and although I enjoyed it, I said that next time I'd make it, it would be more flavourful. I made Mediterranean tilapia for dinner last night and it was great! Much better flavour than the last one. I used this recipe as a start, and played around with it.

As I said last time, I'm not a big fish eater. Tilapia is not very fishy, so if you're trying to start eating fish, tilapia is a good place to start. 

For two people: in order of appearance
1 onion, sliced into rings

salt and pepper

2 tilapia filets

splash of white wine (enough to just cover the bottom of the pan)
2-3 tomatoes, diced

1 clove of garlic, crushed

5 kalamata olives, chopped (or more depending on how much you like olives)

1/2-1 tsp oregano, 1/2-1 tsp basil, 1-4-1/2 tsp hot pepper flakes (depends on how your'e feeling)
'glug' olive oil
squeeze of lemon juice (x 2)
feta (however much you want. I love feta)

1. Preheat the oven to 350.
2. Layer bottom of your pan with onion slices. Salt and pepper the tilapia and then place on top of the onions. Pour in splash of white wine so it just covers the bottom of the pan. 

3. In a bowl, mix diced tomatoes, garlic, olives, spices, with some olive oil to moisten the mixture and a squeeze of lemon juice. Place mixture on top of the tilapia. 

4. Drizzle with a little extra olive oil, cover with tin foil and bake for 20 minutes. 

5. Uncover, squeeze a little more lemon on top. Top with desired amount of feta and bake for 15 more minutes.

The fish is done when it flakes at the top of the fork and has turned white. Served with garlic spinach and rice. I made this for my housemate and I. She eats fish and other seafood, but had never had tilapia so was 'scared' (her words) to eat it. She really enjoyed it though!