Festive Fried Fish topped with Olives and Tomato

Decked in holiday red and green, this fish is swimmingly delish. When the body craves carbs, lean protein reins in the desire to indulge in the guilty pleasures of the Season, at least for awhile! 😉

2-4 Tbsps. Olive Oil
1-2 pcs. Tilapia per person
¼ cup approx. Olive Tapenade at room temp.
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Fry fish in olive oil on one side until its edges turn from translucent to white.  Flip over, top with a spoonful of olive tapenade on each piece, and a thin slice of tomato.  Fry for a further few minutes until the topping warms through and the second side of fish is cooked.  Serve immediately.

Simple wilted greens completes this quickie of a meal.

Wilted Greens; Toss a few handfuls of assorted green lettuces in a hot pan with a drizzle of olive oil and just wilt. Season with salt. Add a dash of vinegar if you’re in the mood for a bit of tang.