Citrus Tilapia with Tomatoes, Olives

Ingredients

• 1 tilapia fillet, 1/2 inch (1 cm) thick (180 g)
• Pinch of salt and black pepper
• 2 tbsp (30 ml) fresh orange juice, divided
• 2 tsp (10 ml) olive oil
• 2 baby onions, quartered (30 g)
• 1/4 cup (40 g) cherry tomatoes, halved
• 2 tbsp (20 g) Kalamata olives, pitted
• 1 tsp (5 g) capers
• 1 tbsp (15 g) orange pieces
• 1 tsp (5 g) gluten-free Dijon mustard
• 1 tbsp (4 g) chopped cilantro or parsley

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Season the tilapia with salt, pepper, and a spoonful of the orange juice.
2. Heat the oil in a skillet over medium-high heat and sear the fish for 2–3 minutes per side, until golden and it flakes easily. Lift it onto a plate.
3. In the same pan, cook the onions and tomatoes for 3 minutes, until the tomatoes start to burst.
4. Add the olives, capers, orange pieces, the rest of the orange juice, and the Dijon. Simmer for 2–3 minutes, until slightly thickened.
5. Spoon the citrus topping over the tilapia and scatter the herbs.