Millennial Guy Putanesca Tilapia

It's truly a new millennium when three guys gather around their cubicles at work and chat about how they recently prepared their fish. And going way beyond just grilling techniques, but elaborating on layering flavors and proper garnishing. This was one dish discussed.

2 Tbsp butter plus 2 Tbsp olive oil, divided

1 pint grape tomatoes, cut in half lengthwise

1 leek, cleaned and diced

1.5 lb tilapia, enough for 4

1/4 cup pitted kalamata olives

2 cloves garlic

palmful fresh parsley leaves

2 Tbsp capers

1 Tbsp olive oil

Preheat oven to 400F.

Melt 1 tablespoon butter with 1 Tablespoon oil in a medium skillet. Add 2 tablespoons water and the leeks. Simmer until the water evaporates, stirring often. Cook leeks until they are softened and aromatic.

Meanwhile in a separate medium skillet, melt the other tablespoon butter and oil over medium high heat. Add the tomatoes and cook until they start to soften, but do not yet break apart.

In a small food processor, pulse the garlic and parsley to mince. Add the olives and pulse a few times to coarsely chop.

Tip the olive mixture into a bowl and stir in the capers and olive oil.

Mix the leek and tomatoes in a 9x13-inch casserole.

Lay the tilapia on top of the leek and tomato mixture. Spread the olive mixture over the tilapia.

Bake fish for about 20-30 minutes, until just cooked through.

Serves 4.

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