Recipe: Baked tilapia with fire roasted tomato and caper salsa

(Last Updated On: 05/26/2014)

tilapiaTilapia has got to be one of the most boring, bland fish in the sea. Let’s hope their personality fares better in the water, lest they become the aqua equivalent of Poindexter. So you pretty much have to load tilapia up with spices and flavor to make it palatable. But, hey, it’s healthful and cheap, so I’m down with that. I paid $4.99/lb. at a local fish market but you can substitute pretty much any white fish. Can’t beat it, especially with this super flav salsa on top. Also takes about 20 minutes to make.

Baked tilapia with fire roasted tomato and caper salsa

1 cup canned, diced fire roasted tomatoes
1 1/2 tablespoons fresh cilantro, chopped
1 1/2 tablespoons fresh parsley, chopped (you can use all parsley too, if you don’t have cilantro)
1 tablespoon capers, drained
1 tablespoon rice wine vinegar (you can substitute white wine vinegar)
1/2 teaspoon anchovy paste
2 garlic cloves, minced
1 1/2 tablespoons olive oil, divided
1/4 teaspoon salt, divided
fresh ground pepper
4 (4- to 6-ounce) tilapia filets
Cooking spray

1. Preheat oven to 400 degrees.

2. Combine first 6 ingredients in a medium bowl, then stir in 1 1/2 teaspoons oil, 1/8 teaspoon salt and 4 grinds of pepper mill.

3. Coat cookie sheet (jelly-roll pan) with cooking spray. Place fish on sheet and brush with remaining 1 tablespoon oil, sprinkle with remaining salt and 4 more grinds of pepper mill. Be sure to season both sides. Evenly distribute salsa across the top of the fish.

4. Bake fish at 400 degrees for 10 minutes or until it flakes easily with a fork. Serve with green salad or green peas, whole wheat couscous tossed with chopped black olives and feta, AND a bottle of Italian pinot grigio.

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