Recipe of the Month

• Vegetable oil spray
• 4 tilapia fillets (about 4 ounces each)
• 1/4 teaspoon black pepper
• Paprika to taste
3/4 cup diced roasted red bell peppers, rinsed and drained if bottled (about 6 ounces)
• 12 pimiento-stuffed green olives, chopped
• 2 tablespoons minced green onions (green and white parts)
• 2 tablespoons finely snipped parsley
• 2 teaspoons olive oil (extra virgin preferred)
• 1 1/2 teaspoons dried basil, crumbled
• 1 to 2 medium lemons, quartered
  

To prepare:

Preheat the oven to 350 F. Lightly spray a baking sheet with vegetable oil spray.
Rinse the fish and pat dry with paper towels, and put on the baking sheet. Lightly spray with vegetable oil spray. Sprinkle with black pepper and paprika.
Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork.
Meanwhile, in a small bowl, stir together the remaining ingredients except the lemons.
To serve, squeeze a lemon wedge over each fillet. Top with equal amounts of the pepper-olive mixture. Serve with additional lemon wedges if desired.