Even if you don't like fish, I think you should try this one out. I don't like many types of fish (I DO make an exception for shellfish). Actually, Tilapia might be the only type I really enjoy eating, other than those flavored tuna pouches (which I put on crackers and douse with cheese - think mini tuna melts). Tilapia, however, is a super mild fish and doesn't, in the least bit taste fishy - trust me. It really doesn't have much of a flavor at all - kind of like how tofu soaks up the flavor of whatever it's cooked in. So, if you like tomatoes and you like basil and you like garlic, try it.
The original recipe calls for fresh basil and I encourage you to use it if you can find it. But, at this time of the year - when it's not abundant at farmer's markets and expensive in the stores - I chose to use the freeze-dried version. Just take pinches from the jar and rub it between your fingers before sprinkling over the fish - you won't notice much of a difference between fresh and dried on the finished product.
Also, big beefsteak tomatoes are great in this recipe. If you can find organic and/or heirloom, that's even better. However, again, they aren't as abundant now as they are during the warm summer months. Because we are baking, this cooking method will bring out the yummy flavor in just about any type of tomato. When I made it this time, I used Roma tomatoes and simply put two or three slices on top of the fish, instead of one big, beefy one.
Oh, and one other quick note... I cheated a little (what, me?!) and used frozen Tilapia fillets. They thaw quickly in the fridge and, although they may be a little thinner than fresh from the fish monger, I really think they taste the same when done. And they're so inexpensive this way! Okay...here's the recipe:
Ingredients:
The original recipe calls for fresh basil and I encourage you to use it if you can find it. But, at this time of the year - when it's not abundant at farmer's markets and expensive in the stores - I chose to use the freeze-dried version. Just take pinches from the jar and rub it between your fingers before sprinkling over the fish - you won't notice much of a difference between fresh and dried on the finished product.
Also, big beefsteak tomatoes are great in this recipe. If you can find organic and/or heirloom, that's even better. However, again, they aren't as abundant now as they are during the warm summer months. Because we are baking, this cooking method will bring out the yummy flavor in just about any type of tomato. When I made it this time, I used Roma tomatoes and simply put two or three slices on top of the fish, instead of one big, beefy one.
Oh, and one other quick note... I cheated a little (what, me?!) and used frozen Tilapia fillets. They thaw quickly in the fridge and, although they may be a little thinner than fresh from the fish monger, I really think they taste the same when done. And they're so inexpensive this way! Okay...here's the recipe:
Ingredients:
Don't be intimidated by the number of spice ingredients - I can bet you have all of them in your cupboard already. Once you find them and get them out, it really isn't as bad as it seems. AND, rather than measure each spice, just make it easy on yourself and sprinkle desired amount over the fish according to which ones you like (and don't). I will put the amount as called for in the original recipe, but - trust me - just evenly sprinkle and you'll be set. All the flavors come together to make a really great tasting fish fillet.
Nonstick cooking spray
2 tilapia fillets
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp minced fresh basil leaves (I use dried)
1 tsp minced fresh oregano leaves (I used dried)
1 tsp onion powder
1 tsp (or 3!) minced garlic (wait 'til you see how much I use)
3 tbsp olive oil
1 large tomato, sliced (or smaller ones as mentioned above)
1 tsp fresh lemon juice (optional)
Directions:
Preheat the oven to 400 degrees. Spray a small baking dish with nonstick spray. Place the fish into the dish and sprinkle the fish evenly with all herbs and spices. Drizzle with 2 tbsp olive oil.
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Don't they look pretty already? As you can see, I have...um...a slight love affair with garlic. I'm like a female Emeril. LOL! Really, though, garlic makes everything taste better, don't you think?!
Arrange the tomato(es) evenly over the fish and drizzle everything with the remaining 1 tbsp of olive oil.
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And the tomatoes...see how they are glistening with olive oil?! This is right before they go into the oven.
Slide into the oven and bake for 20-25 minutes, or until fish flakes with a fork. I like mine to have a little crust around the edge (mmmm...), so I usually bake for 25 minutes, if not a few more - totally personal preference. If you like lemon on your fish, squeeze a lemon wedge to add some fresh juice over your fish before serving - it enhances all those yummy flavors even more (but I forgot the other night and it STILL tasted amazing).
I really am in love with this recipe. I have even started making enough so that the hubby and I can have one AND a half pieces for each meal (yes, we ate up the three in the pictures above). I figure, with it being a healthy 'meat', I'm allowed to do that, right? I'm telling you...every time I eat it, I just savor the flavors and usually mention how much I love it and how great it tastes with every bite. A little overkill, you think? I don't know - you let me know if you do the same when you're eating it.
Recipe adapted from my friend (I wish!) Paula Deen.
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