Ingredients

The following ingredients have 4 Servings
  • 4 (6 oz. each) tilapia fillets
  • 1 jar (6.5 oz) marinated artichoke hearts (, drained, coarsely chopped)
  • 1 pint (2 cups) orange and/or yellow cherry tomatoes (, halved lengthwise)
  • 1 large shallot (, chopped, about 1/4 cup)
  • 1/4 cup pitted kalamata olives (, halved lengthwise)
  • 1/4 cup white wine
  • 2 Tbs. olive oil
  • 2 Tbs. capers, (drained and rinsed)
  • 1 clove garlic, (minced)
  • 1/2 tsp. dried Herbes de Provence
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper

Instruction

  • Preheat oven to 375F. Coat 2.5 quart baking dish with cooking spray.
  • Arrange fillets in prepared baking dish, overlapping slightly if necessary.
  • In bowl combine artichoke hearts, tomatoes, shallots, olives, wine, oil, capers, garlic, Herbes de Provence, salt and pepper. Arrange mixture over fillets to “smother”.
  • Bake 30 minutes or until fish is white and flakes when pulled apart with a fork and edges are hot and bubbly.