Bruschetta Tilapia

A family favorite, I just realized I hadn’t posted it!

Now, I’m not even remotely Italian, but pretty much everyone loves bruschetta. What’s not to love about tomatoes, garlic and basil??? This is such a simple throw together meal that is light, aromatic and tastes amazing.

4 Tilapia fillets
3-4 tomatoes (depending on size)
4 cloves Garlic chopped
Fresh Basil, chopped

Preheat oven to 350F.

I love to play with the tomatoes on this. I’ve used the Cherokee Purple, various heirloom tomatoes, yellow tomatoes, orange, and your basic store bought vine ripened tomatoes. Mix and match, see what you like. It’s fun to play with the colors and varieties.

Chop the tomatoes into small chunks and mix with chopped garlic and fresh chopped basil. I dump it all into a bowl and mix it well.

Place Tilapia in a baking dish and spray with olive oil. (I have an El Misto. LOVE it) Pour the tomato mix on top and spread it out fairly evenly. Cover with foil and bake until the fish is flaky. ~20-30 minutes.

The baking process will draw out quite a bit of liquid from the fish and the veggies, so you’ll have a nice sauce you can use to pour over brown rice or quinoa, or sop up with garlic bread. A nice crunchy green veggie complements this nicely.

Both kids love this, even my fish hating boy. Tilapia is mild enough that the garlic tomato blend eliminates his objections. Check in with the Monterey Bay Aquarium’s Seafood Watch to pick the very best tilapia for your table.

If you happen to have any leftovers, heat them up in tomato soup. Awesome!

Serves 4