If you like bland, flavorless, monochromatic food, this post is not for you.

I was browsing through Pinterest the other day (my favorite pastime) searching for new recipe inspiration when I came across this delightful looking dish. I happened to have two tilapia fillets in my freezer, and decided to give it a try!

Luckily, this recipe was naturally gluten free, so all I did was adjust the measurements to fit my preferences and add a few ingredients that I thought it was missing. It’s a new favorite because it’s so filling and delicious but still good for you too. Plus, there are only two dishes to wash after making it: the skillet and the stirring spoon! Perfect for us dish-washing lazies.

Ingredients

• 2 tablespoons of olive oil
• 1 red bell pepper
• 2 medium tomatoes
• 1 medium yellow onion
• 1/2 cup of tomato sauce
• 2 tablespoons of minced garlic
• 1/2 cup of sliced black olives
• 1 tablespoon of capers
• 2 jalapeno peppers
• 1/3 cup of white wine
• 1 tablespoon of oregano
• 2 tilapia fillets
• Salt and pepper
• 1/2 tablespoon of lime juice
• 1 avocado, sliced, to garnish

Instructions

1. Chop the jalepeno, red bell pepper, onion and tomatoes.
2. Heat the olive oil in a large skillet over medium heat and add the chopped veggies. Let them cook for a few minutes until they’re softened.
3. Add the tomato sauce, olives, capers, garlic, and wine and stir it all together. Let it simmer for about 3 minutes to cook out a bit of liquid.
4. Season both sides of the tilapia fillets with salt and pepper.
5. Stir the oregano into the veggies, then place the tilapia fillets in the skillet.
6. Cover the fillets with some of the veracruz veggies and put the lid on the pan until the tilapia cooks through (about 8 minutes).
7. Once the fish is cooked, bring it back up to the top of the skillet and drizzle some lime juice over each one.
8. Garnish the skillet with some avocado slices – and finish off the rest of that bottle of white wine!