Ingredients with Measurements:
- 4 tilapia fillets
- 1 pint cherry tomatoes, halved
- 1/4 cup chopped fresh basil
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the cherry tomatoes, basil, red onion, garlic, olive oil, balsamic vinegar, salt, and pepper. Mix well.
3. Place the tilapia fillets in a baking dish.
4. Spoon the tomato-basil relish over the tilapia fillets.
5. Bake the tilapia in the preheated oven for 20-25 minutes, or until the fish is cooked through.
6. Serve the baked tilapia with the tomato-basil relish on top.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 7g
Carbohydrates: 7g
Protein: 25g
Substitutions for ingredients:
- Tilapia fillets can be substituted with any other white fish fillets.
- Cherry tomatoes can be substituted with any other type of tomato.
- Red onion can be substituted with white onion or shallots.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add sliced olives to the tomato-basil relish for a salty twist.
- Use lemon juice instead of balsamic vinegar for a brighter flavor.
- Top the baked tilapia with crumbled feta cheese for added richness.
Tips and tricks:
- Make sure to pat the tilapia fillets dry with paper towels before baking to ensure a crispy crust.
- If the tomato-basil relish is too acidic, add a pinch of sugar to balance it out.
- Serve the baked tilapia with a side of roasted vegetables for a complete meal.
Storage instructions:
Leftover baked tilapia can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the baked tilapia, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the baked tilapia on a bed of rice or quinoa for a more filling meal.
Garnishes:
Garnish the baked tilapia with a sprig of fresh basil or parsley for a pop of color.
Pairings:
Pair the baked tilapia with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, garlic bread, or a simple green salad would pair well with the baked tilapia.
Troubleshooting advice:
If the tilapia fillets are overcooked, they will become dry and tough. Make sure to check the fish frequently while baking to prevent this.
Food safety advice:
Make sure to cook the tilapia to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Tilapia is a freshwater fish that is native to Africa but is now farmed all over the world. It is a popular fish for cooking due to its mild flavor and versatility.
Flavor profiles:
The tomato-basil relish adds a bright and fresh flavor to the baked tilapia, while the fish itself is mild and slightly sweet.
Serving suggestions:
Serve the baked tilapia with a side of rice or quinoa and a glass of white wine for a complete meal.
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