Ingredients

• 1  lb. fresh or frozen skinless tilapia fillets
• 1/8  tsp. salt
• 1/2  medium red onion, cut in wedges
• 1  Tbsp. olive oil
• 2  cloves garlic, minced
• 1  14.5-oz. can diced tomatoes
• 2  tsp. dried oregano, crushed
• 1/4  tsp. crushed red pepper
• 1/4  cup pitted kalamata olives
• 1  Tbsp. capers, drained (optional)
• 2  Tbsp. coarsely chopped fresh Italian (flat-leaf) parsley

Directions

1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Sprinkle with salt. Set aside.

2. In large skillet, cook onion in olive oil over medium heat 8 minutes or until tender; stirring occasionally. Stir in garlic, undrained tomatoes, oregano, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes.

3. Add olives and capers to sauce. Top with tilapia fillets. Return sauce to boiling; reduce heat. Cook, covered, 6 to 10 minutes or until fish flakes when tested with fork. Remove fish. Simmer sauce, uncovered, 1 to 2 minutes more to thicken. To serve, spoon sauce over fish. Sprinkle with parsley. Makes 4 servings