3-4 Tbsp white wine
2 (8-ounce) tilapia fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 Tbsp minced fresh basil leaves or ½ Tbsp dried
1 tsp minced fresh oregano leaves, or ½ tsp dried
1 tsp fresh or ½ tsp dried thyme
1 tsp garlic, minced
1 small-medium shallot or small onion, minced
3-4 Tbsp Flying Olive Basil, Garlic, or Tuscan Herb Extra Virgin Olive Oil
2 Roma tomatoes, sliced thin
1 teaspoon fresh lemon juice or two lemon slices
Preheat the oven to 400 degrees F. Grease a 9x13" pan with a little Flying Olive EVOO. Add the white wine to the bottom of the dish. Sprinkle the fish evenly with salt and pepper and arrange the fish in the dish.
In a small dish, add the basil, oregano, thyme, garlic, and shallot. Add 2 Tbsp of your choice of Flying Olive Extra Virgin Olive Oil. Let sit for 5 minutes so that the herbs become soft and absorb some of the oil, especially if they are dry herbs.
Spread the herb mixture evenly over the fillets. Arrange the tomato slices over the fish, and drizzle with the remaining 1 Tbsp of Flying Olive EVOO of choice. Add the lemon slices or (after fish cooks, the lemon juice). Bake until fish flakes easily with fork, about 15-20 minutes. Squeeze the lemon juice over fish and serve immediately.
Submitted by Barb L