Tilapia Tapenade

1 pound boneless tilapia fi llets
Salt and pepper
2 tablespoons olive oil
3 cloves garlic, sliced 
1 red bell pepper, seeded and julienned
2 tablespoons capers
1 6-ounce jar marinated artichoke hearts, undrained (Marinade
should not contain hydrogenated oils.)
4 to 6 ounces quality pitted olives (niçoise, gaeta, country mix)
1 14.5-ounce can diced tomatoes (no sugar added), undrained
2 tablespoons lemon juice
4 large basil leaves, chopped

Preheat oven to 350°F. Sprinkle tilapia with salt and pepper. Heat oil in a large sauté pan. Add tilapia, and cook for 2 to 3 minutes on each side, until color turns from opaque to white. Transfer fi llets to an ovenproof dish, and place in oven to fi nish cooking and keep warm while you prepare the sauce.
Place garlic in pan, and sauté until translucent. Add red bell pepper, capers, artichoke hearts with marinade, olives, tomatoes, lemon juice, and basil. Lower heat and simmer for 5 minutes. Season with salt and pepper.
Arrange fi sh on a serving plate, and spoon sauce on top.
Makes 2 servings.