4 Regal Springs Tilapia fillets
2 cups celery, sliced into half-moons
1 cup chunky-style tapenade
1 tablespoon red pepper flakes
1 lemon, sliced into 1/4-inch rounds
1/2 cup white wine
4 cups rice pilaf, cooked
1/2 stick unsalted butter (optional), room temperature
Preheat an oven to 350ºF. Line an oven-safe tray with aluminum foil.
In the lined tray, make 4 equal mounds of celery; gently flatten and place a tilapia fillet on top of each.
Spread equal amounts of tapenade over each fillet. Sprinkle red pepper flakes over the tapenade.
Lay a few lemon slices over each fillet and pour wine to poach the fish into the tray.
Place the tray in the preheated oven for 10–12 minutes.
If the rice pilaf was made ahead and stored cold, warm it up while the tilapia is cooking.
If serving with optional brown butter, in a small pot over medium heat, place the 1/2 stick of butter. Allow it to fully melt and the fat solids to begin to brown, then turn off the heat.
On each of 4 plates, place 1 cup rice pilaf in the middle. Spoon brown butter over top of each.
When tilapia is done, remove the tray from the oven, slide a spatula under the celery under each fillet and place on top of each serving of brown butter rice pilaf.