Tilapia with Peppers, Olives, and Capers

• 1/2 cups Kalamata Olives, Halved
• 1 whole Shallot, Finely Diced
• 1 whole Red Bell Pepper, Julienned And Cut Into 1 Inch Pieces
• 1- 1/2 Tablespoon Capers
• 1/2 teaspoons Fresh Lemon Juice
• 3 Tablespoons Olive Oil, Divided
• 1- 1/2 pound Tilapia Fillets
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1/4 cups Flour (for Dredging)
• 1 Tablespoon Butter
• 2 Tablespoons Italian Parsley

1. Saute olives, shallots, peppers, capers, and lemon juice with 1 tablespoon of olive oil in a small skillet.
2. Sprinkle tilapia lightly with salt and pepper.
3. Dredge fish in flour so it is lightly covered.
4. When peppers begin to soften, heat a large skillet to medium.
5. Add remaining olive oil and butter in the pan and add fish once pan has heated.
6. Cook tilapia over medium heat for about 4-5 minutes each side.
7. Remove from pan and top with olive sauce and parsley.
8. Serve with a fresh salad and veggies.

kalamata olives, shallot, red bell pepper, capers, lemon juice, olive oil, tilapia, salt, black pepper, flour, butter, italian parsley

Taken from tastykitchen.com/recipes/main-courses/tilapia-with-peppers-olives-and-capers/ (may not work)