Greek Tilapia

• 4 tilapia fillets (4 ounces each)
• 4 teaspoons butter
• 1 large egg
• 3/4 cup crumbled tomato and basil feta cheese
• 1/4 cup fat-free milk
• 1/4 teaspoon cayenne pepper
• 1 large tomato, seeded and chopped
• 1/4 cup chopped ripe olives
• 1/4 cup pine nuts, toasted
• 1 tablespoon minced fresh parsley
• 1 tablespoon lemon juice
• 1/8 teaspoon pepper

1. In a large cast-iron or other ovenproof skillet, brown fish in butter.
2. In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts. Bake, uncovered, at 425u0b0 until fish just begins to flake easily with a fork, 10-15 minutes.
3. In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish.

tilapia, butter, egg, tomato, milk, cayenne pepper, tomato, chopped ripe olives, pine nuts, parsley, lemon juice, pepper

Taken from www.tasteofhome.com/recipes/greek-tilapia/ (may not work)