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Greek Tilapia

4 Tilapia filets
8 sun-dried tomatoes in oil (chopped)
3-4 Tbsp crumbled feta cheese
Juice of 1 lemon
1 Tbsp olive oil
minced garlic, to taste
Salt and pepper, to taste
1 Tbsp Capers
8 Kalamata olives chopped

Combine lemon juice, garlic, and olive oil and coat Tilapia filets with the mixture

Place coated filets in a large saute pan and pour the remaining lemon juice and olive oil mixture into the pan with fish.
Heat over medium-high heat until the bottom starts to brown, then flip.

Pour tomatoes, capers, and olives over the filets.  Cover and leave on stove until toppings are warm.

Serve with spinach rice, lemon potatoes, or other Greek favorite

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