Baked Tilapia with Bean Salad

Tilapia is one of my favourites; it is such a mild and versatile fish, which is so easily paired with a variety of flavours. This is a great meal when your time is limited. In addition to the tilapia and bean salad, there are some steamed vegetables. Serves 4 or keep the leftovers for lunch, that's what usually happens at my house!

Ingredients for this Bean Salad:
1 can salt-free mixed beans or black beans
1 cup corn (I used frozen)
1-2 tsp chili powder
1/2-1 tsp cumin
fresh ground pepper to taste
1/3 cup cider vinegar
1/2 tsp garlic powder
(Try adding a stalk of finely diced celery for a great crunchy texture.)

Instructions:
Mix ingredients together and refrigerate until ready to serve. The salad can be refrigerated for up to 24 hours prior to serving.

Ingredients for Tilapia:
4 tilapia fillets
1 1/2 tbsp butter, margarine OR oil of your choice (I used butter and find it is the most flavourful.)
1-1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp paprika
2 tbsp capers drained

Instructions:
1. Place tilapia in a greased 13-in x 9-in baking dish. In a small bowl, combine butter, garlic powder, oregano, and paprika; pour over fillets. Sprinkle capers over fish.

2. Bake, uncovered at 425 F for 10-15 minutes or until the fish flakes easily with a fork.