2 tbsp. olive oil
2 large yellow bell peppers, seeded and sliced thinly
1/2 white or yellow onion, sliced thin
1 tsp. jarred minced garlic (add more if you like a lot of garlic)
2 (15 oz. ea.) cans diced tomatoes, NOT drained (either cans with basil, garlic and oregano, or, if you use plain canned tomatoes, add your own seasonings)
1 tsp. Kosher salt
4 large fresh tilapia fillets, cut into large chunks (around 1-inch)
1/2 cup pitted Kalamata Greek olives drained, either diced or whole (use more or less, depending on how much you like them)
1/8 cup capers, drained, whole
1 fresh lemon
1 cup crumbled low-fat feta cheese (optional)

In a large skillet, heat oil over medium-high heat.

Add peppers and onions. Coat with oil from the skillet, stirring occasional. Cook for 3 to 5 minutes, until peppers and onions begin to soften.

Make sure your heat is not too high, then add garlic and cook for 30 seconds.

Add tomatoes and salt (and other seasonings if you are using unseasoned canned tomatoes). Bring to boil.

Reduce heat to medium-low and simmer for 3 minutes, stirring occasionally.

Add fish. Work it to the bottom and center of the skillet so other ingredients are covering it. Turn up heat to medium-high for a light simmer.

Add olives and capers.

Cover and cook until fish is cooked through, around 10 minutes.

Turn fish over and stir frequently.

If you want to keep the pieces of fish whole, turn and stir gently. If you want the fish incorporated into the other ingredients, stir harder and the fish will break into small pieces.

Squeeze fresh lemon juice into the skillet a minute or two before serving.

Serve in a bowl and top with a sprinkle of feta cheese if desired.

Submitted by: Marta Lautin