As I'm sure you're aware by now, I love all things pickled and briny. They are some of my go-to favorite things to eat. This was just a perfect meal at the end of a long day.
Tilapia with Artichoke and Olive Sauce
- 1 tilapia fillet
- 1/2 shallot, sliced
- 5-6 kalamata olives, halved
- 4 frozen artichoke quarters, thawed and cut into smaller pieces
- splash white wine
- 1/2 lemon, juiced
- olive oil
- parsley, torn or chopped for garnish
Preheat the oven to 350 degrees.
Season the tilapia with salt and pepper on both sides and place in a dish or on a baking sheet. Transfer to the oven and cook for 15-18 minutes; until just cooked through.
In a small skillet, heat 1 T. of olive oil. Add the shallot, season with salt and cook for 2-3 minutes; until translucent. Add in the olives and artichokes and squeeze the lemon juice into the pan. Toss to coat; add in the white wine and let it simmer for a few minutes, or until heated through.
Plate the tilapia. Spoon the sauce over the top and finish with the parsley. I highly recommend finishing your day how I did: with a glass of white wine and this dinner.