This Friday is the first Friday of Lent, which means the fish fry population is going to explode in Milwaukee. Considering the crowds and that it's unhealthy to eat fried fish every week, I found a really great baked fish recipe I've been using a lot lately.
The recipe is pretty basic, but really great and fairly inexpensive.
Baked Tilapia
adapted from cdkitchen.com
6 tilapia fillets
1/4 cup extra-virgin olive oil - just enough to coat the fillets
4 sprigs fresh thyme
3 tomatoes - peeled, seeded, and chopped - for 2 people I use about 1 plum tomato
1/2 cup coarsely chopped green olives - I used capers
1/4 tsp dried hot red pepper flakes - to taste
2 cloves garlic, minced
1/2 cup finely chopped red onion - for 2 people I use about 1/2 an onion
1 Tbs fresh lime juice - I used lemon juice
1/4 cup extra-virgin olive oil - just enough to coat the fillets
4 sprigs fresh thyme
3 tomatoes - peeled, seeded, and chopped - for 2 people I use about 1 plum tomato
1/2 cup coarsely chopped green olives - I used capers
1/4 tsp dried hot red pepper flakes - to taste
2 cloves garlic, minced
1/2 cup finely chopped red onion - for 2 people I use about 1/2 an onion
1 Tbs fresh lime juice - I used lemon juice
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| Tilapia right before it goes in the ovenSalt |
- Preheat the oven to 400 degrees F.
- Lightly oil a shallow baking dish.
- In a bowl, combine the thyme, tomatoes, olives (or capers), red pepper flakes, garlic, onion, and lime juice.
- In the baking dish, arrange the fillets skin sides down.
- Drizzle a little oil over the fillets and season with salt.
- Spoon the tomato mixture over the fish.
- Bake the fish, uncovered, in the middle of the oven for 15 to 20 minutes, or until it flakes.
We like to pair this with roasted asparagus and, if I'm really hungry, a side of pasta. Honestly, I don't follow the measurements in the recipe; I just dice enough to cover the fish.
One of the best meals ever!
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