So, tonight I made “Filet of Tilapia Parmesan in Red Sauce”. Here’s how you can make it yourself.
Prep Time: 15 minutes | Cook Time: 30 minutes | Prep to Table Time: 45 minutes
- 2 to 3 Tilapia Filets
- 1 tbsp butter, melted
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- 2 tbsp lemon juice
- 1 tsp red pepper flakes
- 1/2 cup white cooking wine
- 1 1/2 tsp dried basil (better to use fresh basil if you have some on hand, 1 – 2 tbsp minced)
- 1 cup canned, crushed tomatoes
- 1/2 cup shredded parmesan, asiago, romano cheese blend
- Salt and Pepper to season
- Preheat oven to 350º.
- Rinse and pat dry the tilapia filets. Season with salt and pepper, then set in baking dish. Add 1/4 cup of the cooking wine to dish. Lightly drizzle 1 tbsp of olive oil over the filets. Bake the tilapia for 20 minutes.
- Meanwhile, heat 1 tbsp olive oil and 1 tbsp butter in a saute pan. Add minced garlic and saute for 2 – 3 minutes over medium-high heat, constantly stirring. Do not allow garlic to brown. Once garlic is transparent and limp, add lemon juice, red pepper flakes, white cooking wine, and basil. Allow ingredients to meld by stirring for 1 minute. Reduce heat to low and add cooking wine and crushed tomatoes. Stir frequently making sure the sauce does not rapidly boil or burn. *Note: Due to the high acidity content, food may react to stainless steel or cast iron. Non-stick cookware, enamel coated cast iron, or hard-anondized cookware is recommended.
- After baking the tilapia for 20 minutes, remove from oven and sprinkle cheese evenly over filets. Bake filets for an additional 8 to 10 minutes, or until cheese is melted and fish flakes easily with a fork.
- When baking is complete, plate up with fish over a bed of red sauce.
I recommend brown rice and steamed broccoli or asparagus as a great pairing. Use rice as a bed, top with some red sauce, then a filet of tilapia parmesan. Bon apetit!
Send me any questions, tweaks, suggestions, etc.!