Mediterranean Tilapia

* 4 tilapia fillets (about 1 to 1 ½ lbs.)
* ½ teaspoon salt, divided
* ¼ teaspoon pepper, divided
* 1 teaspoon dried oregano, divided
* 1 tablespoon olive oil
* 1 tablespoon bottled minced garlic
* ¼ cup frozen chopped onions
* 1 (14-ounce) can quartered artichoke hearts, drained
* 1 (14 ½ -ounce) can diced tomatoes, drained
* ¼ cup white wine


Sprinkle both sides of the tilapia fillets with salt, pepper, and half of the oregano. In a large nonstick skillet with a lid over medium-high heat, heat the oil.

Add the garlic and onions and cook for about 3 minutes, until the onions begin to soften.

Add fish fillets and top each fillet with the artichoke hearts, tomatoes, wine and remaining oregano.

Cover and cook 8 to 10 minutes, until the fish flakes easily with a fork.