Recipe #5843
Mediterranean Tilapia
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 30 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Recipe from the book *Peut contenir des traces de bonheur published at Éditions de l'Homme |
Wine & food pairing
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Recipe ingredients
- 2 garlic cloves, thinly sliced
- 1 onion, diced fine
- 2 Tbsp. (30 mL) olive oil
- 12 cherry tomatoes, halved
- 20 black Kalamata olives
- 2 Tbsp. (30 mL) capers, drained
- 1 tsp. (5 mL) sugar
- Small bunch fresh basil
- Few sprigs of thyme
- 4 sage leaves
- Few drops Tabasco (optional) (check ingredients)
- 1 lb. 5 oz. (600 g) tilapia or other white-fleshed fish fillets
- Salt and freshly ground pepper to taste
Preparation
In a wide pan, sauté garlic and onion in olive oil over medium-high heat. Add tomatoes, olives, capers and sugar. Reduce heat to medium and cook tomatoes some 10 minutes until softened, then add herbs and, if desired, Tabasco.
Lay fillets over the tomato coulis, spooning a little coulis over them. Cover and cook for some 10 minutes, until flesh can be flaked with a fork. Do not stir too much or fillets will break up.
Just before serving, sprinkle with freshly ground pepper.
Suggestion
Serve with steamed green beans and steamed or boiled halved baby potatoes drizzled with tomato coulis.Most common allergens: fish, may contain sulphites (capers and Tabasco).
To learn more about the book Peut contenir des traces de bonheur, consult http://www.edhomme.com
* We recommend Selection and Irresistibles products.
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