Back to reality...

Calvin and I arrived back in NYC yesterday.  We were away for nearly 2 weeks, visiting family in Arizona and Atlanta.  Our time was filled with laying in the sun, laughter and lots and lots of amazing food.  So after all of that overindulgence, it is time for some simple, clean eating.  

Tilapia with Roasted Tomatoes, Capers and Olives
4 Tilapia filets 
1 pint of Grape or Cherry Tomatoes
1/4 of a cup Capers
1/3 of a cup of Olives
1/4 cup of Basil 
Olive Oil
Lemon Juice
Salt and Pepper

One dish meals make me happy (and Calvin too since he has to clean up after me).

Preheat the oven to 375.  In a baking dish combine the tomatoes, olives, capers and basil and drizzle with 3 tablespoons of olive oil. Sprinkle with salt and pepper.  Roast this mixture for about 15 minutes, or until the tomatoes have started to soften.  

Place the tilapia (make sure to pat the tilapia dry first) in the dish and cover with the tomato mixture.  In a jar, mix together 3 tablespoons of lemon juice, 1/4 cup of olive oil, 1/4 teaspoon of salt and pepper and pour the mixture over the fish.  Roast for about 10 minutes. The fish is done when it flakes easily with a fork.  

I served the fish with a big hearty salad that had chickpeas, quinoa and a big squeeze of lemon juice.