Ripe juicy tomatoes coupled with salty olives, roasted garlic and fresh basil make this a fabulous dish to prepare often when the tomatoes are in season. It is tangy and pungent and has a depth of flavor created by roasting the garlic. If you don't have time to roast the garlic, simply peal 12-15 garlic cloves, cut them in half, and saute them in a little olive oil until golden brown. Serves 4

The Fish:
6-8 Tilapia, red snapper, or ling cod filtets or about 1 ½  pounds
salt and pepper
1 teaspoon Fuller's Beaujolais Blend
1 tablespoon olive oil
roasted garlic- one medium head
2 cups cherry tomatoes
1 cup fresh basil leaves chopped

The garlic:
1 head garlic roasted
1 teaspoon olive oil
Remove loose, dry skin of a large head of garlic, cut about 1/8”-1/2” off top of garlic head to expose the fresh cloves. Drizzle 1 teaspoon oil on top. Put into a garlic roaster or small pyrex baking dish. Cover with a lid and roast either in the microwave or in a conventional over.  Cook 2-3 minutes in microwave on medium high setting or bake 50-60 minutes in a conventional oven at 350 degrees. When cool squeeze the baked garlic from the garlic head into a small bowl and set aside.  Refrigerate if you do this step in advance.

The vegetables:
2 cups cherry tomatoes, leave small ones whole, slice large one in half
½ cup Kalamata olives sliced in half
2 teaspoons olive oil
11/2 teaspoons Beaujolais Blend
salt and fresh ground pepper to taste
½ cup fresh basil leaves chopped (reserve 8 leaves for garnishing)

Salt and pepper the Tilapia on both sides. Sprinkle 1 teaspoon Beaujolais Blend onto the fillets. Heat a large skillet on medium high and add 2 teaspoon olive oil (add more oil as needed). Once the oil is hot add a few pieces of fish to the pan, do not crowd them. Cook for 2 minutes on each side and remove to a heated platter. It is important to keep the fish warm while you prepare the rest of the dish.

Once the fish has been cooked prepare the topping. Add the remaining 2 teaspoons olive oil to the pan; allow it to get hot, reduce the heat to medium low. Sauté the tomatoes for 1 minute. Add the garlic puree, the olives, 1 teaspoon Beaujolais Blend, and the chopped basil. Continue to sauté for another minute. Season with salt and freshly ground pepper to taste.

Top the Tilapia fillets with the tomato-olive topping, garnish with remaining basil leaves. Serve immediately. This is delicious served with brown rice and either steamed broccoli or asparagus.