Friday, November 19, 2010
Baked white fish with onions, peppers, olives, and feta
2-3 medium-sized tilapia filets
(for best results, use fish that is uniformly thick)
1/2 tablespoon olive oil
1/2 cup very finely diced red pepper
1/4 cup very finely diced red onion
1/4 cup very finely diced green olives
1/3 cup crumbled feta
1-2 tablespoons mayonnaise or light mayonnaise (she does not use fat-free)
Preheat oven to 425 degrees F. Spray a small glass or ceramic casserole dish with nonstick spray.
Heat olive oil in a nonstick frying pan and saute red pepper and onion about 3 minutes. Add olives and saute about 2 minutes more. Turn off heat.
Put fish in casserole dish and season with salt and pepper. Spread a small amount of mayonnaise evenly over the surface of each piece of fish. Stir feta into red pepper/onion/olive mixture and spread that over the top of the fish. (Pile it on so all the mixture is used. It dosn't matter if some falls off while it's cooking.)
Bake until fish is opaque and white throughout and topping is barely starting to brown, 10-15 minutes. The mayonnaise and the topping will keep the fish moist. Serve hot.