Sonoran Tilapia

¼ cup extra-virgin olive oil, divided

3 (4 ounce) fillets tilapia fillets

1 tablespoon Creole seasoning

1 teaspoon ground black pepper

1 teaspoon kosher salt

½ cup chopped fresh cilantro

1 lime, juiced

1 tablespoon butter

3 cloves garlic, minced

½ cup chopped yellow onion

1 large Anaheim chile pepper - stemmed, seeded, and chopped

4 roma (plum) tomatoes, chopped

¼ cup dry white wine

1 cup chicken stock

1 (4 ounce) can sliced black olives

¼ teaspoon ground cumin

¼ teaspoon cayenne pepper

½ teaspoon dried oregano

1 teaspoon ground black pepper

1 teaspoon kosher salt

1 teaspoon crushed red pepper flakes

½ teaspoon Worcestershire sauce

Preheat an oven to 350 degrees F (175 degrees C).

Grease a 9x13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.

Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.

Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.