Tilapia a la Provencal over Mixed Greens

1 teaspoon dried herbes de Provence
2 tablespoons fresh lemon juice
1/2 teaspoon salt
4 6 ounce tilapia filets
3 tablespoons olive oil divided
1/2 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
1/4 cup minced shallots
1/2 teaspoon dijon mustard
1 teaspoon honey
1/2 teaspoon fresh ground pepper
2 tablespoons finely chopped kalamata olives
1 6 ounce package salad greens

Combine herbes de Provence, 2 teaspoons juice, and 1/4 teaspoon salt. Rub over tops of fillets. Heat 2 teaspoons oil in large skillet over med high heat. Add fish to the pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan and sprinkle with parsley and thyme.

Heat remaining 7 teaspoons oil in skillet over med high heat. Add shallots; saute 2 minutes or until tender. Remove from heat; stir in remaining 4 teaspoons of lemon juice, remaining 1/4 teaspoon salt, mustard, honey, and pepper. Gently stir in olives.

Combine greens and dressing in a large bowl, tossing well to coat. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet. Makes 4 servings.

Cherry Crisp

Filling:
1/2 cup sugar
3 tablespoons flour
5 cups fresh or frozen pitted tart red cherries

Topping:
1/2 cup regular rolled oats
2/3 cup packed brown sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup butter softened

Heat oven to 375 degrees. Grease square pan, 8x8x2 pan.

For filling mix cherries, flour and sugar and place in bottom of greased pan.

Mix topping ingredients thoroughly and sprinkle over the top of cherries.

Bake for 30 minutes until topping is golden brown.

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