Ingredients:

• 2½ lb fresh tilapia fillets
• 24 fresh asparagus spears
• 2 yellow bell peppers
• 2 red bell peppers
• 1 medium yellow onion

Marinade:

• ¼ cup extra virgin olive oil
• ¼ cup freshly ground black pepper corns
• 3 cloves garlic
• juice from ½ lemon

Preparation:

First step is . . .
Place olive oil, garlic, pepper and lemon juice in blender or magic bullet and blend thoroughly. Put
tilapia in a one-gallon size ziplock bag and pour marinade over fish. Close tightly and marinate in
refrigerator for 1 hour.
When fish is done marinating . . .
Remove seeds and stems from the bell peppers and yellow onion, then julienne slice. Mix peppers
and onions in a bowl and set aside.
Next, preheat oven to 425°F.
Then, while preheating oven . . .
Wash asparagus spears and place in steamer basket above boiling water. Cover and steam until just
tender (6-8 min).
When oven is ready . . .
Place marinated tilapia on baking sheet or aluminum foil along with peppers and onions. Bake for
6-8 minutes or until tilapia easily flakes with fork and peppers are just tender. Don’t over-bake.
Remove from oven . . .
Divide peppers/onions into 4 equal (approximately 8-ounces each) portions on plates. Divide fish