My kids love fish (me too! and tilapia is a collective favorite) and I try to have it as often as possible. Not only is it healthy, but it’s easy — to cook and to eat. In fact, I’ve been teaching them to use knives and with flaky fish, it’s an easy way for them to get a feel for cutting without having to do a ton of work …Win-win.
The only hiccup with our fish-eating is that one of my dogs is violently allergic to fish. So whenever we have it, he has to go outside and stay there until every last morsel has been cleaned up and disposed of. Thank goodness for electric fences (and needless to say, we only have fish when it’s sunny as a result … the things you have to consider).
We had this Baked Tilapia with White Wine and Tomatoes recently for lunch and the kids really liked it, each murmuring about the flavor. But me? I loved it. I could have eaten a lot more of it, given the chance. The sweet tomatoes are complemented with the delicate flavor of the white wine, and the mild fish goes perfectly with it all. It’s blissful.
Does your family eat a lot of fish? Any other pet owners with allergic pets?
- 4 (4-oz) tilapia fillets
- 1 can diced tomatoes with olive oil and garlic
- 1 shallot, , chopped
- 1/4 cup white wine
- Preheat oven to 350°F.
- Place the tilapia fillets in a single layer in a shallow baking dish. Pour the tomatoes over and then sprinkle with the shallots. Drizzle the white wine evenly throughout the dish.
- Bake for 20 minutes, then stir. Return to the oven and bake for an additional 10 minutes. Stir again, and check for doneness. The tilapia should flake easily with a fork. If not, return it to the oven for an additional 5-10 minutes.
This recipe also appeared on Tablespoon.