Tilapia is a mild, white fish that usually picks up the flavor of what it is cooked in. It is inexpensive as well - but often because it is farmed.
This is a dish based on an Olive Garden recipe combining herbs, tomatoes and tilapia.

Ingredients

Directions

1. Rinse fish, pat dry. Season both sides of fish fillets with salt and pepper, set aside on plate.

2. Combine garlic, onion and basil in small food chopper and pulse until chopped.

3. Heat oil on medium in a large skillet. Add chopped vegetables and sauté until they begin to soften.

4. Add tomatoes and cook until they are fully cooked. If you used the canned tomatoes, simmer for about 2 minutes.

5. Add wine & oregano, cook 1 minute more.

6. Add broth and cook 1 minute more. (Shown at right is our sauce simmering with some added brussel sprouts to have as a side dish.)

7. Add fish to sauce. Sauce should barely cover fish. Simmer until fish is cooked throughout. This usually takes about 6 minutes on one side, then flip it for 6-8 more minutes on the other side. You’ll know when it is done because the fish will be white and easy to flake with a fork.

Serve fish with wild rice or over whole wheat angel hair pasta. Spoon sauce over the top. Make it a meal with french cut green beans on the side.