Total Time: 40 minutes
1 tablespoon extra-virgin olive oil
2 cups refrigerated diced potatoes with onions
1/3 cup water
6 pitted kalamata (or black) olives
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 1/2 lb tilapia (cod, snapper, or sole) fillets; thawed
1 lemon, for juice
1 (14.5-oz) can herb/garlic diced tomatoes
1/4 cup crumbled tomato/basil feta cheese
Place oil in large sauté pan, then add potatoes and water. Cover, then cook and stir on medium-high 5–6 minutes or until potatoes are tender and water is absorbed. Chop olives coarsely.
Reduce heat to medium. Arrange potatoes evenly into a single layer; sprinkle with olives, salt, and pepper. Place fish, darker side up, on potatoes. Squeeze lemon for juice (1 tablespoon) over fish.
Drain tomatoes thoroughly, pressing tightly to remove as much liquid as possible. Spread tomatoes over fish and sprinkle with feta cheese, then cover; cook 4–6 minutes, without turning or stirring, until fish is 145°F and opaque and flakes easily.
Reduce heat to low and remove cover; cook 1–2 more minutes to allow any extra liquid to evaporate. Serve.
Recipe courtesy of Publix