Second course - fish
2.2 lb of Tilapia fillets
2 red bell peppers
8 oz black olives
1 garlic clove
5 tbsp extra virgin olive oil
Oregano, salt, pepper or pepper flakes (both optional)
Sauté the fish fillets 3 minutes each side in a skillet with 3 tbsp of oil. Set aside, covered.
Clean the peppers, remove the seeds and slice thinly; put the remaining oil with the garlic in a skillet and, once golden, add the peppers and the oregano, cover and cook for about 10 minutes, stirring often.
Remove the garlic and add the olives, cook for another 7-8 minutes then transfer the vegetables in the skillet with the fish; cover, adjust of salt and pepper and cook on low heat for 3-4 more minutes so that all the flavors combine.
You can use any kind of white fish fillets.