Tilapia Braised with Tomato Leek and Mushroom

4 tipalia fillets

8 oz whole mushrooms, thickly sliced
1 Tbsp butter and 1 Tbsp olive oil
1 large leek, cleaned, and diced
4 plum tomatoes, diced
2 cloves garlic
1/2 cup dry white wine
Dash dried dill
1 Tbsp fresh parsley, minced

Heat a large skillet to medium-high heat and toss in the mushrooms. Sizzle and sear the mushrooms for about five minutes, shaking often, until they release their water and begin to dry again. Transfer mushrooms to a bowl. In same skillet, melt butter and oil and add leeks. Sauté for about five minutes until just beginning to soften. Add tomatoes and keep heat at medium high to caramelize the tomatoes a bit. Add a bit of oil oil if necessary and cook until the veggies are soft and sweet, about ten minutes total. Add garlic and cook another minute or two. Add salt and freshly ground pepper to taste.

Return mushrooms to skillet and mix well with tomatoes and leeks. Pour wine into veggies and stir. Place fish fillets on top of veggies, sprinkle dill and parsley on top of fillets, and cover skillet. Reduce heat to a low simmer and cook about five or so minutes, until the fillets are cooked through. Serve with sliced lemon or lime. Serves four.