Tilapia with Tomato, Corn and Kalamata Topper

For dinner tonight at my house...tilapia. On top, we're trying something new to jazz it up a bit.

2 tsp olive oil
2 cloves garlic minced or pressed
4 medium tomatoes, chopped
2 cups frozen corn
1/2 cup thinly sliced basil leaves
6 pitted kalamata olives, chopped
cooking spray
4 Tilapia Fillets
1/2 tsp salt
1/4 tsp pepper

1. Heat a large skillet over medium heat. Liberally season the fish on both sides with salt and pepper. When pan is hot, add the olive oil. Cook the fish 4-5 minutes a side. Remove fish from pan to a plate. Cover with foil to keep warm.
2. To same skillet, add the garlic and cook 2-3 minutes. Stir in the rest of the ingredients. Cook 4-5 minutes until warm.

To serve, plate each tilapia fillet and top with a generous cup of the tomato mixture.