New Orleans Creole Tilapia

Servings: 4-6


2 lbs Tilapia fillets (about 4-6 fillets)

1 ½ cups tomatoes, small dice

As many green pepper rings as fish fillets (this step first, then chop the remaining green pepper)

½ cup green pepper, small dice

1/3 cup lemon juice

1 Tbsp + 1 tsp Flying Olive Basil, or Chipotle (smoky mild heat), or Harissa (medium heat), or Baklouti Green Chili (very spicy!) or Cayenne Red Chili (very spicy!) Extra Virgin Olive Oil, divided

½ tsp salt

2 tsp onions, minced

1 tsp fresh basil leaves, julienned or chiffonade

2 tsp black pepper, coarsely ground (use less or more depending on how spicy you like your fish


Heat oven to 400°F.

Use 1 tsp of Flying Olive EVOO of Choice to grease a baking dish large enough to hold all the tilapia filets. Pat dry the fish and place it in the bottom of the dish. Stir together the remaining ingredients except for the green pepper rings.

Spoon the mixture over the fillets. Bake for about 10-15 minutes, depending on the size of the fillets, or until the fish flakes easily with a fork. Remove the fish to a warm platter. Garnish with the reserved green pepper rings. Serve.

Submitted by Barb and Chuck L.