Tilapia With Warm Olive Salsa

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Oxmoor House


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Cooking spray

1 cup chopped plum tomato (about 1/3 pound)

12 small pimiento-stuffed olives, chopped

2 tablespoons chopped fresh parsley

1 1/2 teaspoons chopped fresh oregano, divided

4 (6-ounce) tilapia fillets, rinsed and patted dry

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 lemon wedges

1 tablespoon extra-virgin olive oil

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