Serves: 1
INGREDIENTS
- 2 fillets of fresh or frozen tilapia
- 1 - 15.5 oz can of cannellini beans
- 1 - 12 oz jar marinated artichokes
- ¼ pint grape tomatoes, sliced in half
- 2 oz pitted olives of choice
- 2 sprigs of fresh thyme
- ½ fresh lemon
- Fairway Extra Virgin Olive Oil
- Fairway Sea Salt and Tellicherry Pepper to taste
DIRECTIONS
- Preheat the oven to 350 degrees.
- Pour the jar of marinated artichoke hearts, juice and all, into a 13" x 8" x 2" pan.
- Drain and rinse the beans, and then and add them to the artichoke hearts in the pan.
- Add the sliced grape tomatoes and pitted olives to the same pan.
- Place the tilapia filets over the top of the ingredients and sprinkle with salt and pepper to season.
- Remove the thyme leaves from the stem and sprinkle over the seasoned tilapia filets.
- Drizzle the olive oil over the top of the tilapia filets.
- Bake in the preheated oven for 15-20 minutes until the fish is cooked through. It will be a bright white.
- Serve immediately with a wedge of lemon making sure to get some of the vegetables underneath with the fish for each portion.
Chef’s Note: Add whole grain dinner rolls or baguette, a fresh spinach salad with mustard vinaigrette and a Fairway Market Triple Berry pie for a complete meal.
