TALAPIA WITH PUTTANESCA SAUCE

Steps:

• 1. Heat the extra virgin olive oil in a skillet over medium-high heat. 2. Season the tilapa fillets with the Italian berg seasoning. Place the fillets in a hot pan for 2 to 3 minutes per side or until the fish begins to flake. Remove from the pan and set aside. 3. Add red onion to the pan, and cook until the onion becomes soft and translucent. Remove pan from heat, add Pinot Grigio, and scrape up any browned bits from the bottom of the pan. 4. Turn heat to medium-low and stire in the olives, capers, red and yellow peppers. 5. Allow to reduce for 2 to 3 minutes, or until the wine volume decreases by half. 6. Stir in pasta sauce and combine thoroughly. Spoon sauce mixture over tilapia fillets and serve immediately. 7. Garnish with fresh grated Parmesan cheese or parsley, if desired.