Tilapia with Tomato and Olive Sauce

Cooking the fish on top of the sauce keeps it moist and delicious.

Ingredients

1 1/4 pounds tilapia fillets

Sauce:
2 tablespoons olive oil
1 medium onion, cut into 8 wedges
1/2 pound mushrooms, sliced
3 cloves garlic, thinly sliced lengthwise
1 (14.5 ounce) can diced tomatoes
1/2 teaspoon dried oregano
pinch crushed red pepper flakes
1/4 cup dry whte wine
2 tablespoons GOLDEN BLOSSOM HONEY
1/4 cup Kalamata olives, pitted
1 tablespoon capers
1/4 cup fresh parsley, chopped

Directions

Sauce:
In a large skillet heat olive oil. Add onions and mushrooms. Sauté until mushrooms begin to brown. Stir in garlic. Cook 1 minute. Add tomatoes, oregano, pepper flakes, wine and honey. Bring to a boil and simmer for 10 minutes.


Place fish on top of sauce in pan. Return sauce to a simmer. Cover and simmer 8-10 minutes or until fish flakes. Remove fish to a plate.

Stir olives and capers into sauce. Return to a boil. Spoon sauce over fish and sprinkle with chopped parsley.

Serves: 4


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