Here is an easy, quick meal during those busy weeks.
3 TBSP Olive Oil
2 Cloves garlic, minced
1 28 oz can of diced tomatoes
1/4 tsp dried thyme
1/4 tsp oregano
1-2 Bay leaves
1/2 tsp Sea Salt (fine), and some to add to fish for taste
1/3 cup kalamata olives, chopped
4- 6 oz tilapia fillets (make sure wild caught)
2 TBSP finely chopped fresh parsley
Warm 1 TBSP oil in a large saucepan over medium-high heat. Add garlic and cook, stirring until fragrant (approx 30 seconds). Stir in tomatoes, thyme, orgegano, bay leaves, and salt. Bring to a simmer, reduce heat to medium-low and cook until slightly thickened, about 10 minutes. Stir in olives.
Sprinkle tilapia with salt and place on the top of tomato sauce. Cover and cook until fish is opaque throughout (about 8-10 minutes). Drizzle with remaining 2 TBSP olive oil, sprinkle with parsley, and serve.
NOTES: you can subsitute another mild white fish. Also, you can add some red pepper or diced green chilies to the tomato sauce to give it a nice kick. Don’t use green olives, as they will be overpowered by the other strong flavors in the dish. However, you could add them with another robust olive and (like black olives) to do a mixture.