Ingredients:
4 (6 ounce) tilapia fillets,
3 tablespoon olive oil,
1/2 small can artichoke hearts,
1/4 cup calamata olive,
2 roma tomatoes, chopped,
2 sprigs fresh thyme,
2 chopped shallots,
1 tablespoon lemon juice,
1 bay leaf,
1 teaspoon chopped garlic,
50 ml. dry white wine,
1 teaspoon fresh parsley, chopped,
salt and pepper to taste.
Recipe:In a large skillet, heat the olive oil and saute the garlic and shallots. Add the tilapia fillets and saute for 2 minutes more - one for each side. Grease lightly a baking dish and arrange the tilapia fillets in it, in one layer. Add the rest of the ingredients to the skillet with the garlic and shallots and saute for 1-2 minutes, just to warm them up. Deglaze the skillet with the white wine and pour the contents of the skillet over the tilapia fillets. Season to taste and bake in a preheated oven until the fish flakes easily with a fork.
