This recipe was part of the Food Fight: Top Chef Challenge which ended Jun 8, 2009 12:00 PM. See winners »

• 4 - 6 tilapia filets
• extra virgin olive oil
• 1 jar prepared pesto (fresh can be used as well)
• 1 8 oz package of feta cheese
• 1 - 1.25 lbs roma tomatoes, cur into one-inch cubes
• 1 tsp salt
• freshly ground pepper, to taste
• sliced black olives (optional)

1. Cover the bottom of a glass baking dish (big enough for your filets to lie flat) with a coating of extra virgin olive oil.
2. Lay the tilapia filets on top of the olive oil, making sure they do not overlap.
3. Season the filets with salt and pepper.
4. Spread the top of each filet with a generous coating of pesto.
5. Cut the tomatoes into 1-inch cubes and spread throughout the dish.
6. Crumble the feta cheese over the top of the tomatoes and fish. You can add the olives here if you choose to add them.
7. Cover all with a generous coating of olive oil (until the fish is almost covered).
8. Bake uncovered at 325 degrees for approximately 20-30 minutes (depending on the thickness of your fish filets). You want the fish to be flaky and the tomatoes to have cooked down a bit, but they will rmain firm. The recipe will make quite a bit of liquid, as the tomato juices, the olive oil and the fish juices come together to make an incredible sauce for dipping.