Dinner in 15 Minutes

Hawaiian Sunfish With Cherry Tomatoes, Roasted Garlic and Olives

4 servings

More commonly known as tilapia, Hawaiian sunfish is a mild, white fish that here serves as a backdrop for the heady triumvirate of tomatoes, garlic and kalamata olives.

To save time, we've "roasted" the garlic in the microwave; the cloves don't brown the way they do in the oven, but they soften sufficiently and become mellow. Serve with couscous.

Adapted from "The Stinking Rose Restaurant Cookbook," by Andrea Froncillo with Jennifer Jeffrey (Ten Speed Press, 2006, $19.95).

2 tablespoons extra-virgin olive oil

4 skinless tilapia fillets (5 to 7 ounces each)

Salt

Freshly ground black pepper

12 ounces cherry tomatoes, halved

1/2 cup kalamata olives, pitted and halved

1/4 cup roasted garlic cloves (about 1 head)*