It’s been a little while since I’ve made fish, and while Tilapia isn’t a staple of my seafood dishes, it is definitely versatile and mild flavoured, which makes it a perfect underlay for a bruschetta topping! This one is very easy to assemble, pretty quick to cook, and hopefully is a fun new way to incorporate some classic Italian flavors into your rotation!
This would pair very well with pasta or steamed vegetables. Tonight’s featured pairing though is Spinach Risotto Stuffed Mushrooms.
Time: Prep – 10 minutes, Cook – 25-30 minutes
- Tilapia fillets (One per person is a good general rule)
- Tomatoes. I used quartered cherry tomatoes, but any freshly diced tomatoes will work
- Black Olives (Not strictly necessary…I just like them and had an open can laying around)
- Capers if you like them
- Seasonings…I used garlic powder and dried basil leaves
- Preheat oven to 350 degrees F
- Cut your tomatoes and mix in a bowl with your other bruschetta topping ingredients
- Place aluminum foil on the counter…one piece per fillet. I had to work in batches of 2 at a time.
- Put fillets on the foil, and apply toppings.
- Wrap the fillets, and put them on a baking sheet (for ease of extraction later)
- Bake for 15-20 minutes.
- Remove from oven, carefully open foil (steam will want to attack you)
- Plate, devour, and enjoy!