Ingredients
- 1 can Cento Whole Cherry Tomatoes (28 oz)
- 1 jar Cento Imported Greek Seasoned Pitted Olives (11.6 oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Cento Extra Hot Calabrese Peperoncino
- 1 can Cento Mushroom Stems Pieces (4 oz)
- ½ cup Bellino White Wine Vinegar
- ¼ tsp Cento Fine Sicilian Sea Salt
- ¼ tsp Cento Ground Black Pepper
- 4 fillets Tilapia Fillets
- 1 Lemon, half for juice, half for garnish
- ¼ cup Cento Capote Capers
- ¼ cup Fresh Parsley, chopped, optional
- 1 pkg Anna Linguine (1 lb)
Directions
Prepare pasta according to packaging. Preheat the oven to 400Ëu0161F. Drizzle 1 tablespoon oil onto a large roasting pan. Season fish with salt and pepper and place evenly on pan. Add olives, tomatoes, mushrooms and peperoncino to a mixing bowl, toss or mix until combined. Spoon over top of tilapia fillets. Drizzle with remaining tablespoon oil, then add lemon juice, vinegar, capers and parsley. Garnish with lemon wedges, if desired. Cover and cook in oven for 18-20 minutes or until fish is cooked, 145Ëu0161F internal temperature. Serve over cooked linguine. Serves 4.
