After we got back from Michigan, we kind of had an empty fridge. We cleaned it out before leaving so we weren’t welcomed home with some foreign stink wafting through the air. Not waiting to go out to the grocery store, or spend money on take-out, I came up with Tomato Balsamic Tilapia. This recipe is a great way to use up fresh ingredients that are on their way out. It’s simple, healthy, and yummy. Try it!
- 3 tilapia fillets (unthawed or fresh)
- 3 roma tomatoes, chopped
- 2 cloves garlic, minced
- 1 shallot, minced
- 3 Tbs olive oil
- 1 tsp grainy mustard
- 3 Tbs. balsamic vinegar
- 2 Tbs capers, drained
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1 lemon, 1 Tbs freshly squeezed lemon juice
- Freshly chopped parsley (about 3 Tbs)
- Freshly chopped basil (about 3 Tbs)
Preheat oven to 450 degrees (F). Place tilapia on baking sheet or dish and season lightly with olive oil, salt, and pepper. Optional, place slices of fresh lemon over the tops.
While the over preheats, heat 3 Tbs of olive oil in a non-stick saute pan over medium heat. Saute shallot and garlic until softened. Add balsamic and simmer over medium-high heat for 5 minutes.
While the vinegar reduces, place the tilapia in the oven and bake for 12-15 minutes, or until it flakes easily with a fork.
While the fish is cooking, add the tomatoes, mustard, salt, pepper, can capers to the pan and simmer over low heat until warmed. Finish with a squeeze of fresh lemon juice and chopped herbs.
Once the fish is done, remove it from the oven and discard the lemon slices. Plate by topping the fish with the tomato sauce. I served mine with wilted spinach and rice pilaf.