Ingredients

• 4 (6 oz) tilapia (or cod, snapper, or sole) fillets (about 1 ½ lb)
• 1 tablespoon extra-virgin olive oil
• 2 cups refrigerated diced potatoes with onions
• ⅓ cup water
• 6 pitted Kalamata (or black) olives
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• 1 lemon, for juice
• 1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano
• ¼ cup crumbled tomato-basil feta cheese

Steps

1. Thaw fish, if needed. Place oil in large sauté pan on medium-high, then add potatoes and water. Cover, then cook and stir 5–6 minutes until potatoes are tender and water is absorbed. Chop olives coarsely.
2. Reduce heat to medium. Spread potatoes evenly into single layer; sprinkle with olives, salt, and pepper. Arrange fish darker side up on potatoes (wash hands). Juice lemon (1 tablespoon) over fish.
3. Drain tomatoes thoroughly, pressing to remove as much liquid as possible. Spread tomatoes over fish and sprinkle with feta, then cover; cook 4–6 minutes without turning or stirring until centers of fillets flake easily and are 145°F.
4. Reduce heat to low and remove cover; cook 1–2 more minutes for any extra liquid to evaporate. Serve.
Note: Always check fish for bones.

Ingredients

• 1 (10.75 oz) frozen all-butter pound cake
• 4 Bartlett pears
• 1 tablespoon sugar
• 2 oz white baking chocolate
• 4 oz prepared vanilla pudding
• ¼ cup heavy whipping cream
• 6 oz fresh raspberries

Steps

1. Cut pound cake into 6 slices and arrange on dessert plates. Peel and core pears, then cut into bite-size pieces.
2. Place pears in microwave-safe bowl, sprinkle with sugar, and cover; microwave on HIGH 4 minutes or until tender. Let stand 5 minutes.
3. Place white chocolate, pudding, and cream in second microwave-safe bowl. Microwave on HIGH 2 minutes or until hot. Let stand 3 minutes, then stir until smooth.
4. Drain pears just before serving and divide over cake slices. Pour sauce over pears, top with raspberries, and serve.