· k 4 tablespoons olive oil
k f 1 tablespoon of crushed garlic
k 1/2 tsp fennel seeds
· 1 1 small white onion, thinly diced
· 1 1 pinch of thyme
k 1 pinch of rosemary
k 2 strips lemon peel (make them big so you can pick them out when eating)
k 1/2 tsp crushed red pepper
·k 1/ 3 cup black olives
· 1/ k 2 cup roughly chopped sun-dried tomatoes
k 2-3 Tilapia fillets
k Salt and pepper
Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet with the garlic for about 30 secs. Then put in the fennel and onions and cook until brown and tender, about 5 minutes. Add the thyme, rosemary, lemon peel, crushed pepper, olives, and tomatoes. Season with salt and pepper and cook about 3 minutes more. Set aside covered.
Add the remaining olive oil to the skillet over high heat and sprinkle the tilapia with salt and pepper. Cook until it looks about cooked through 1/2 way. Turn the fish over and cook another 2 minutes, until just firm and not see through. Put the tomato mix on top of the fish and serve.