1 anaheim chile stemmed seeded cut into thin strips
1 bay leaf
1.5 cups tomatoes with juice canned crushed
0.3 cup capers drained
4 garlic cloves minced
0.5 cup olives green pitted halved
3 tablespoons olive oil divided
1 small onion chopped
1 teaspoon oregano dried
4 servings salt and pepper black freshly ground
24 ounce tilapia fillets white
Equipment
frying pan
oven
baking pan
glass baking pan
Directions
Watch how to make this recipe.
Preheat oven to 350 degrees F.
In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste.
Saute the fillets until they are opaque and just cooked through, about 2 minutes per side.
Transfer the fish to a glass baking dish where they fit snugly.
In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat.
Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
Pour the sauce over the fish in the baking dish.
Bake until the fish is heated through, about 5 minutes.
Remove the dish from the oven, discard the bay leaf and serve.
