Tilapia with Olive and Roasted Red Bell Pepper Tapenade

Place the bell pepper on a cooking sheet and drizzle with a little bit of olive oil.

Place the cooking pan with the pepper in the oven underneath the broiler. Watch carefully. When the pepper becomes charred, carefully flip the pepper to another side. Continue this until the pepper is fully charred and roasted. This takes a couple of minutes per side.

After you let the pepper cool, scrape the charred skin away from the pepper gently with a knife. Next, cut the pepper in half and remove the stem and seeds. Now you have a roasted red bell pepper. But if you want to entirely skip this step and use a couple of slices from a jar of roasted red bell peppers, I won’t come hunt you down.

Add garlic to a food processor or blender and pulse until chopped. Next, add everything else including the roasted pepper and puree until blended. You’re looking for a smooth but slightly chunky texture. Set aside.

Now for the tilapia. Add a pinch of salt and pepper to both sides of each fillet. Place a small amount of olive oil in a large non-stick skillet over medium heat. Add the tilapia to the skillet. Be careful not to overcrowd. Do two batches if needed. Saute 2 to 3 minutes per side until the fish is cooked through.

Spoon the olive and roasted red pepper tapenade over the each tilapia fillet and serve.