- 1 tablespoon extra-virgin olive oil
- 2 cups refrigerated homestyle sliced potatoes
- 1/3 cup water
- 6 kalamata (or pitted black) olives
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 pounds tilapia (or cod, snapper, or sole) fillets, thawed
- 1 tablespoon fresh lemon juice
- 1 (14.5 ounce) can herb/garlic diced tomatoes
- 1/4 cup crumbled tomato/basil feta cheese
- Place oil in large saute pan, add potatoes and water, then cover; cook and stir on medium-high 5-6 minutes or until potatoes are tender and water is absorbed. Remove pits from olives; chop olives coarsely.
- Reduce heat to medium. Arrange potatoes evenly into a single layer; sprinkle with olives, salt, and pepper. Place fish (darker side up) on potatoes. Squeeze juice of one half lemon over fish.
- Drain tomatoes very thoroughly (press tightly to remove as much liquid as possible). Spread tomatoes over fish and sprinkle with feta cheese, then cover; cook 4-6 minutes, without turning or stirring, or until fish is opaque and flakes easily.
- Reduce heat to low and remove cover; cook 1-2 minutes to allow any extra liquid to evaporate. Serve.