Ingredients :
- 4 tilapia fillets thawed
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 onion peeled, halved, and thinly sliced
- 4 cloves garlic minced
- 2 bell peppers stemmed, seeded, and sliced
- 1 can diced tomatoes drained
- 1/4 cup capers drained and rinsed
- 1 teaspoon minced fresh thyme or ¼ teaspoon dried
- 2 tablespoons lemon juice from 1 lemon
Directions :
- Pat fish dry with paper towels. Season on both sides with salt and pepper. In a large skillet over medium-high heat, heat oil until shimmering.
- Working in batches if needed, add fish in a single layer and cook, without moving, until crispy and golden-brown on one side, about 2 to 3 minutes.
- Flip each piece of tilapia and continue cooking until fish is 145 degrees. Transfer to a platter and tent with foil to keep warm.
- To the same skillet, add onions and garlic and sauté 1 minute. Add peppers and sauté until softened, 1 to 2 minutes. Stir in tomatoes, capers, and thyme until heated through, about 1 to 2 minutes.
- Stir in lemon juice and add salt and pepper to taste. Return fish to pan and stir to coat with sauce.
