Garlic Roasted Tilapia With Kalamata Olive & Artichoke Tapenade

• 4 whole Tilapia Fillets
• 2 Tablespoons Olive Oil
• 3 cloves Garlic, Minced
• 1 teaspoon Pepper
• 2 Tablespoons Olive Oil
• 1/2 whole Purple Onion, Sliced
• 2 cloves Garlic, Minced
• 1 cup Artichoke Hearts, Rough Chopped
• 1/2 cups Kalamata Olives, Slice In Half
• 1 whole Tomato, Diced
• 1/2 cups Water, As Needed For Thickeness
• 1 teaspoon Pepper
• 1/4 cups Capers
• 1/4 cups Balsamic Vinegar

1. For the tapenade: In a cast iron skillet over medium heat add oil, onions and garlic.
2. Let bloom 2 minutes.
3. Add in artichoke hearts, olives, tomatoes, water and pepper.
4. Let the mixture simmer for 20 minutes.
5. Preheat oven to broil.
6. Brush each fillet with olive oil.
7. Top with minced garlic and pepper and place on a baking sheet.
8. Broil for 8-10 minutes until fish is cooked through and flakes easily with a fork.
9. When fish is about finished add in capers and balsamic vinegar into the tapenade.
10. Spoon tapenade over the fish and enjoy.

tilapia fillets, olive oil, garlic, pepper, olive oil, purple onion, garlic, hearts, kalamata olives, tomato, water, pepper, capers, balsamic vinegar

Taken from tastykitchen.com/recipes/main-courses/garlic-roasted-tilapia-with-kalamata-olive-artichoke-tapenade/ (may not work)