Pan-Baked Tilapia With Roasted Olives, Garlic & Smoked Salt

Sonoma Modern American
From Executive Chef Tim Groody

Pan-Baked Tilapia With Roasted Olives, Garlic & Smoked Salt

Serves 6

6 - 6 oz portions of tilapia

30 roasted olives

30 roasted garlic cloves

2 T smoked salt

10 sprigs fresh thyme

9 T extra virgin olive oil

4 T white wine

1 T lemon juice

¼ tsp cayenne

Aluminum foil

Toss olives with 1 T oil.  Place on a baking dish and bake at 400* for 10 minutes.  Using a 1 ½ foot piece of foil place 30 unpeeled garlic cloves in the center with 4 sprigs of thyme and 2 T oil.  Fold foil in ½ and roll to seal sides.  Place in a pan and then place that pan over another pan.  Bake in the oven for 45 min or until garlic is soft.  Remove from oven and pan.  Let cool.  Peel and reserve garlic.  Save oil for other flavorful uses.  Using 6 pieces of the same size foil drizzle each piece with ½ T oil.  Place fish on oil.  Season with cayenne pepper and smoked salt.   Divide olives and garlic over fish.  Place thyme sprig over fish.  Drizzle with wine and oil.  Seal all edges.  Place in a pan and heat over medium heat for 10 - 15 minutes or bake in a 400* oven for 10 - 15 minutes.  Carefully open foil.  Watch out for escaping steam.  Serve in foil, over rice or salad.  Enjoy!!!!!