Tag Archives: cherry tomatoes

Oven-roasted Tilapia with Fresh Tomato and Zucchini Pan Sauce


  • 1lb Tilapia fillets (~4)
  • 3 Pints of cherry tomatoes
  • 3 Zucchini, large cubes
  • 6 cloves of fresh garlic, minced
  • Red Pepper Flakes, a pinch goes a long way
  • 1/2C White wine (I used Sauvignon Blanc)
  • 1/4C Sherry Wine
  • 4T EV Olive Oil
  • 4T Roasted Garlic Butter
  • Basil, ~20 leaves, chopped
  • Parsley
  • Zest of 1 Lemon
  • Kosher salt
  • Cracked black pepper

Printable Recipe

Preheat oven to 400F.

In a saute pan over medium-high heat, saute red pepper flakes and minced garlic in 2T olive oil until fragrant. Toss in the whole cherry tomatoes and cubed zucchini, toss to coat and sprinkle with s&p. Saute until tomatoes begin to soften, shrivel up, and release their juices – ~5 minutes. Zucchini will still be firm so cover and let steam for ~10mins until fork tender.

While zucchini steams, prep the fish. In an oven-safe skillet add remainder of oil to bottom. Place filets on top.  Add 4T of roasted garlic butter around the filets. Splash with 1/4C white wine. Sprinkle with s&p, chopped basil, and lemon zest. Roast in oven until edges start to turn opaque.

Back to the tomatoes – uncover, splash in the sherry and remainder of white wine and bring to a boil for a few minutes. Tear up the basil leaves, toss in and mix. Sauce should have thickened up a bit. Taste and adjust for s&p.

Remove fish from oven. Carefully remove fillets to a dish. Dump the tomato and zucchini sauce into the skillet and carefully place fillets on top. Pop skillet back in oven for ~10 minutes or until fish is uniformly white and flakes when plucked with a fork.

Serve fish atop rice (I like rice pilaf with this dish) with a heaping ladle of tomato and zucchini sauce. Finish off with a squirt of fresh lemon, parsley, basil, a light drizzle of good quality extra virgin olive oil, a sprinkle of fleur de sel if you have it, and a few twists of the pepper mill.

You’re gonna love this one.

Damn, it feels good to be back!

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Roasted Cherry Tomatoes & Basil Over Spaghetti Rigati

Roasted Cherry Tomatoes & Basil Over Spaghetti Rigati

What up people?, I’m back! Intended to take the summer off from blogging, but turned into half the fall too, my bad. No worries though, I had my sidearm locked and loaded to capture any impromptu cooking.

For a little summer reading I picked up, A Tuscan in the Kitchen: Recipes and Tales from My Home. Helped reinforce the idea that cooking is about creativity and the freedom to improvise, not necessarily exactness – unless you’re whipping up a souffle or something. So here’s to less measurements and more freedom, just don’t burn the garlic!

Moving on…let’s talk about this pasta dish I whipped up the other night. It just so happened that I had a ridiculous amount of cherry tomatoes lining my windowsill, ready to be used, and basil overflowing in the garden.

Let’s get to it.

Printable Recipe:

http://tinyurl.com/25u34gp


Roasted Cherry Tomatoes & Basil Over Spaghetti Rigati

ripe cherry tomatoes – slice in half – toss into a baking dish

Roasted Cherry Tomatoes & Basil Over Spaghetti Rigati

tear up all of the fresh basil – toss half in with tomatoes

Roasted Cherry Tomatoes & Basil Over Spaghetti Rigati

add in olive oil, sherry wine, garlic, s&p – mix it all up

Roasted Cherry Tomatoes & Basil Over Spaghetti Rigati

roast @ 450F for about 30 mins – stir a few times  so nothing burns

Roasted Cherry Tomatoes & Basil Over Spaghetti Rigati

spaghetti will take about 5-7mins,  cook pasta when tomatoes are almost done

Roasted Cherry Tomatoes & Basil Over Spaghetti Rigati

when tomatoes finish leave in roasting dish and toss in remainder of fresh basil and a handful of pecorino romano – drain pasta – save 1C pasta water – scoop pasta in roasting dish – mix it all up – you want it saucy, so if dry add in pasta water a lil at a time

Roasted Cherry Tomatoes & Basil Over Spaghetti Rigati
mix well – you wanna get all the sauce stuck on the pasta – serve with more pecorino romano and fresh cracked black pepper – if you have an aversion to tomato skin than pulse the sauce when it’s finished in a food processor or put it through a food mill – don’t ever say I didn’t try to help…

enjoy, this pasta is muy yum