Ingredients:

  • 4 large Tilapia Fillets (approx. 6 oz each)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 0.5 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 14 oz canned Artichoke Hearts, drained and quartered
  • 0.5 cup Cherry Tomatoes, halved
  • 0.25 cup Kalamata Olives, pitted and sliced
  • 3 cloves Garlic, thinly sliced
  • 1 Lemon, zested and juiced
  • 0.5 cup Feta Cheese, crumbled
  • 2 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Pat the 4 large Tilapia Fillets completely dry with paper towels.
  2. Rub both sides of the fish with 1 tsp Smoked Paprika, 0.5 tsp Sea Salt, and 0.5 tsp Cracked Black Pepper.
  3. Add 2 tbsp Extra Virgin Olive Oil to a large skillet over medium high heat. Cook until the oil shimmers and barely whisks of smoke appear.
  4. Place the fillets in the pan. Cook for 3 minutes until the edges are opaque and the bottom is golden.
  5. Turn the fish over. Cook for another 2 minutes until the fish is just cooked through.
  6. Transfer the tilapia to a warm plate and cover loosely with foil.
  7. In the same pan, add 3 cloves Garlic, thinly sliced. Cook for 1 minute until fragrant but not browned.
  8. Stir in 14 oz canned Artichoke Hearts and 0.5 cup Cherry Tomatoes. Cook for 3 minutes until the tomatoes begin to burst and release juice.
  9. Add 0.25 cup Kalamata Olives, the zest and juice of 1 Lemon. Stir for 1 minute until everything is heated through and slightly saucy.
  10. Return the fish to the pan or pour the mixture over the fillets. Top with 0.5 cup Feta Cheese and 2 tbsp Fresh Parsley before serving immediately.