PAN SEARED TILAPIA WITH A WARM TOMATO SAUCE AND ROASTED VEGGIES

This is a fish that I have readily available in my freezer most weeks. I really love using tilapia because of how cook friendly it is. If you're a novice cook that has always "shy-ed" away from cooking fish, tilapia is a good one to start out with. Let's just say it is a very forgiving fish that will for the most part stay together, even when you flip it several times. This particular night I wanted to make a warm tomato sauce to go with the pan fried fish. This slightly tangy and chunky tomato sauce is quick to make and really delicious to eat. It also looks great on the plate which is always a plus in my books.

Serves 2

Ingredients:

  • 2 tilapia fillets
  • coarse salt and freshly cracked black pepper
  • 1 tsp dried thyme
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 ripe medium tomato, diced
  • juice of one lemon
  • 1/4 cup stock or white wine

Roasted Veggies

  • 1 bundle of asparagus
  • 1/4 cup onion, chopped
  • 1 red bell pepper, cut into large pieces
  • 3 tbsp olive oil
  • coarse salt and black pepper
  • 2 tbsp balsamic vinegar

1. To roast the veggies: Preheat the oven to 425 F and line a baking sheet with parchment papper. Place all of the veggies onto the prepared baking sheet, drizzle the olive oil, season with salt and pepper generously, and pour 2 tbsp of balsamic vinegar. Using your clean hands, toss the veggies with the olive oil and balsamic vinegar. Place it in the oven and roast for a good 20-25 minutes. Make sure to toss the veggies half way through cooking using your tongs.

2. While the veggies roast you can start to prep and cook the fish. Take the tilapia fillets and season with salt, pepper and dried thyme on both sides. Heat oil and melt the butter in a large non-stick skillet on medium high heat. Once it comes up to temp, sear the seasoned tilapia on both sides. This should take about 2-3 minutes per side.

3. Add in the diced tomatoes along with their juices and let the heat of the pan break down the tomatoes. Squeeze the juice of one lemon, then pour in 1/4 cup of white wine or stock. Let the sauce reduce for a good 2 minutes. Take the pan off the heat. Serve immediately along side the roasted veggies. I also love serving this with oven fries as well.

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