The last two issues of Bon Appetit have been chock full of celebrity cameos and largely devoid of appealing recipes. A harsh statement, I know, but for some reason it just felt like I was reading Marie Claire with chefs. So, needless to say, we were very excited when this month's Bon Appetit had not one, but several great recipes for us to try. The first is this delicious baked fish dish - boy is it a hit.
Baked Tilapia with Tomatoes & Basil
(adapted from the September 2011 issue of Bon Appetit)
1 lb. ripe tomatoes, quartered
8 garlic cloves, minced
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
handful of basil, chopped
salt and pepper to taste
4 6 to 8 oz boneless tilapia fillets (the original recipe calls for flounder, but TJ's has a limited frozen fish section)
Preheat oven to 425 degrees. Toss first 5 ingredients in a large baking dish. Season with salt and pepper. Spread out in an even layer.
Bake tomato mixture for 8 to 10 minutes. Season fish with salt and pepper. Arrange fish in a single layer over tomato mixture. Roast fish with tomato mixture until a knife is easily inserted in the center, about 10 minutes.
We served this dish with rice and a veggie side. The tomato mixture and the drippings were delectable, and this was such a quick and easy dish to make!
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