Combining tilapia with tomatoes, dill weed, and garlic in this recipe made it flavorful and a real hit with my family, especially my husband.
He and the kids like most fish (though not necessarily shellfish). Some they like better than others, though. Tilapia can be rather plain, though it does work well for fish sticks.
This recipe is tasty and it’s very quick and easy to make!
Tilapia with Tomatoes
Yield 4 - 6
- 1 pound tilapia filets
- 1 can (15 ounce) diced tomatoes, drained
- 1/4 cup white cooking wine
- 1/2 teaspoon dried dill weed
- 2 cloves garlic, minced
- Preheat the oven to 375°.
- Place two large sheets of foil on a cookie sheet, one going each direction. You need it long enough to wrap up the fish.
- Place the fish on the baking sheet in pairs so that the thin parts of each filet are overlapping each other. Keep the pairs close together.
- In a bowl, combine the drained tomatoes, wine, dill weed, and garlic.
- Spoon the tomato mixture over the fish.
- Wrap up the foil, folding over the ends so that the fish is enclosed and juices won’t run out.
- Bake for about 25-30 minutes or until the fish is done in the center. Open the foil pouch carefully to avoid steam when checking for doneness.
Courses Main Dish