Tonight's dinner is a nice top of the sea dish I call Tilapia Oreganata. I was able to wrangle some fresh Tilapia from Peru (I didn't exactly travel there, but care of the country) and made my quick and easy fish of the day.
One of the great things about living in the Caribbean is having access to fresh ingredients. This dish in particular is fast, easy and delicious. Most Oreganata is breadcrumbs baked on top of fish/meat. Where I come in is a little spice and variety. First I took the fillet's and sprinkled them with Extra Virgin Olive Oil, fresh Lemons from the garden and some Hawaiian sea salt and Old Bay. If you don't know about Old Bay, it is an amazing spice for fish and chicken. If you know anything about Blue Clawed Crabs and have been anywhere near Baltimore, you've tasted Old Bay.
Next I copped up some Onions, threw in some capers and some Mediterranean Black Olives and then topped the fillet's with breadcrumbs and fresh parsley. I then saw that the dish was looking a little pale so I had some left over cherry tomatoes and tossed them in there as well as half of the lemon I used from the garden. (Don't forget to drizzle some Olio di Olive on top as depicted here) 
You then set the oven to 375 and throw it in the middle rack. The tricky thing with fish is that it may seemed cooked on the outside but you want to make sure it cooks through. It should stay in for about 15- 20 minutes, depending on your oven. Then for the last minute or so, throw it under the broiler in order to get that extra crispy look and taste and voilà! Slice up some fresh parsley on top and serve it up with some Rosemary potatoes and you have yourself dinner...Enjoy!
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