Rose, Here’s one of my favorite Italian sauces for white fish such as tilapia (it’s especially nice this time of year when tomatoes are at their best):  Mince a large clove of garlic and cook in olive oil for a few minutes to soften. Seed and chop 2 or 3 ripe fresh tomatoes. Add to the garlic and cook for just a few minutes, until the tomato breaks down a bit and excess liquid evaporates.  Spoon over fish fillets that you’ve cooked in a separate pan.  If you like anchovies, add one or two fillets to the garlic and cook until broken up before adding the tomatoes. Delicious!