Baked Tilapia with Tomatoes & Olives

[connie]

Baked Tilapia with Tomatoes & Olives
6 Tilapia fillets (I had perch)
1/4 cup extra-virgin olive oil (I only used 1Tbs)
4 sprigs of fresh thyme (dried)
3 tomatoes, peeled, seeded and chopped (I used a small can of diced tomatos)
1/2 cup coarsely chopped green olives
1/4 tsp. dried hot red pepper flakes (cajan seasoning)
2 garlic cloves, minced
1/2 cup finely chopped red onion
1 T. fresh lime juice
*
Preheat the oven to 400 degrees.
Lightly oil a shallow baking dish large enough to hold the fillets in one layer.
In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice.
In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them.
Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.
Serves: 6
*On my half I added mushrooms,black olives & mozzarella
Recipe from Rebecca Radnor and the American Tilapia Association