MEDITERRANEAN TILAPIA WITH VEGETABLES

MEDITERRANEAN TILAPIA WITH VEGETABLES image

Yield Serves 4

Number Of Ingredients 10

10 Sundried tomatoes (not oil packed)
10 Kalamata olives
2 Tablespoons dry white wine
3 cloves garlic, peeled
4 leeks, white and pale green parts
6 oz. Shiitake mushrooms
3/4 cup dry white wine
10 oz baby spinach, washed and ready to use
4 tilapia fillets, 4 - 5 oz each
1 lemon, zested and juiced

Steps:

Pre-heat oven to 400 degrees. For tapenade, put the tomatoes in a small flat dish and cover with boiling water for 5 minutes or until softened. Drain and cool. In a food processor, pulse tomatoes, olives, wine and garlic to a fine paste. Halve the leeks lengthwise, rinse in cool water and dry thoroughly. Slice halves crosswise into ¼" slices. Stem and slice shiitakes into ¼" slices. Set aside. Pour ½ cup wine into 9 x 13 glass baking dish. Salt and pepper tilapia on both sides. Heat a medium (preferably nonstick) skillet to medium high and spray with cooking spray. Sear 1 fillet (approx 1 minute) until lightly browned. Turn and sear other side. Slide into prepared baking dish. Repeat with remaining fillets, making room in the pan. Pour the lemon juice over the fish, then spread with the tapenade. Sprinkle the zest over the tapenade. Place baking dish in oven for 10 minutes to finish cooking fish. Meanwhile, spray a large skillet with cooking spray and sauté leeks and mushrooms on medium high heat until wilted. Add the ¼ cup wine and stir until absorbed into vegetables. Stir in the spinach, cover, and remove from heat - let stand covered, until spinach wilts, about 5 minutes. To serve, divide vegetables among 4 plates. Top each with a tilapia fillet and serve.