Tilapia Piccata (Tilapiccata)

• 4 large or 8 small tilapia fillets
• 2 tablespoons olive oil
• 1 medium lemon, juice and zest
• 1/2 cup chopped fresh parsley
• salt and pepper
• 2 teaspoons minced garlic
• 2 tablespoons capers, drained
• 1 large white onion, thinly sliced
• 8 large white mushrooms, thinly sliced
• Optional:
• 6 oz jar marinated artichokes, drained and sliced and/or
• 6 oz can sliced black olives, drained

1. For the fillets:
2. Preheat oven to 375. Rinse and pat dry talapia fillets. Spray a non-reactive baking dish with oil and arrange fillets in single layer. Pour 1/2 of the lemon juice over the fish. Salt and pepper to taste. Bake for 35-45 minutes until white and flakey. Sprinkle 1/4 cup of chopped parsley (or less) lightly and evenly over fillets for last 5-10 minutes of baking.
3. For the onion mix,while fish is baking:
4. In a medium saute pan, heat olive oil. Saute onions, garlic, remaining lemon juice, salt and pepper to taste. Add mushrooms as onions just begin to turn translucent. If using artichoke hearts and/or black olives, add to pan as onions begin to turn golden. Add capers and remaining parsley to pan when all other ingredients are done, to warm and blend flavors, 5 minutes or less.
5. Plate fillet(s) and serve onion mixture as side. Couscous, rice, quinoa,pasta or wheatberries make a nice accompaniment with onion mix on top.

tilapia fillets, olive oil, lemon, parsley, salt, garlic, capers, white onion, white mushrooms, artichokes, black olives

Taken from www.epicurious.com/recipes/member/views/tilapia-piccata-tilapiccata-50086766 (may not work)