Tilapia with Olives, Pine Nuts, Artichoke Hearts & Basil

This dish is definitely one that you will want to make again and again...at least I do!  It is super easy and so fresh tasting. Here is what the mise en place looks like.

To start, preheat the oven to 350.  Spread 1/4 cup of pine nuts out on a baking sheet and bake until fragrant and toasted, about 5 minutes or so.  Then raise the heat to 400.  Season 4 tilapia filets with olive oil and S&P, and place then in a baking dish.  Pour 1/3 of a cup of dry white wine over the fish, as well as 1 large chopped garlic clove, and about 3 TBS of chopped fresh basil.  Nestle in among the fish 1/2 cup of pitted Kalamata olives and 4 artichoke hearts (cut in half).  Cover the dish with tin foil and bake until the fish is opaque and cooked through, about 10-15minutes.

I used a dutch oven in order to minimize the number of pans I had to wash

Once the fish is cooked, remove the filets from the baking dish and transfer all the juices to a small pan.  Set the pan over medium heat and stir in another large chopped garlic clove, 2 TBS of chopped fresh basil and the toasted pine nuts.  You can also add a little more olive oil if needed.  Once it is nice and fragrant, spoon the sauce over the filets and serve.

I served mine up with some roasted potatoes. I tossed them in olive oil, S&P and put them in the oven just before the fish went in .  Oh boy! it was SO good!!!  All the different flavors come together perfectly in each bite.

Shauna:  I'm curious if this will trump the other tilapia that's in your permanent rotation. Let me know!