Fish with Tomato Olive Sauce

INGREDIENTS
2    medium tilapia filets (about 1 ½ pounds)
2    tablespoons extra-virgin olive oil, divided
½   cup chopped white onion or leeks 
3    cloves garlic, finely chopped
2    medium tomatoes, diced
1    tablespoon tomato paste
½   cup green olives, pitted, chopped
2    tablespoons capers, rinsed, drained

METHOD

Sprinkle tilapia with salt and flour, shaking off the extra flour. Add 2 tablespoon olive oil in a large skillet over medium-high heat. Add the fish and cook, turning once halfway through, until golden brown and just opaque in the center, 4 to 6 minutes total. Transfer the fish to a serving platter; tent with foil to keep warm.

Reduce the heat to medium-low and add the onion, garlic, tomatoes, tomato paste and chopped olives to the pan. Return to medium heat, cover and cook, stirring occasionally, for 4 to 5 minutes. Stir in the capers, cook for 2 minutes more to heat everything through and meld the flavors.  Serve the fish with the sauce on the side.