Mediterranean Tilapia

I recently decided that I don’t cook enough seafood. I love all kinds of seafood, and it is usually surprisingly simple to prepare. This Mediterranean tilapia is a prime example; with only a few ingredients (most of which I nearly always have on hand) and less than an hour, I can have a delicious dinner in front of me with the classic flavors of herbs de provence playing very nicely with tomatoes, olives, and white wine. This dish can be a light meal in and of itself or you can serve it with a few sides for something a little heartier. And I love dishes with easy drink pairings; since only 1/2 cup of wine is used in the dish, the remainder of the bottle is perfect for completing the feel of a relaxing dinner on the Mediterranean coast (even when I’m actually stuck in DC in the middle of winter).

Mediterranean Tilapia (adapted from The Perfect Pantry)
Yield: 4 – 6 servings

Ingredients:

• 1 onion, sliced into rings
• 1 rib celery, sliced
• 1 1/2 lb tilapia filet(s)*
• 1/2 cup dry white wine
• 2 cups diced tomatoes**
• 18 – 20 black olives, pitted and chopped
• 4 cloves garlic, minced
• 1 tsp herbs de provence
• 1/2 tsp red pepper flakes
• olive oil
• juice from 1/2 lemon***
• salt and pepper, to taste

*Or other flaky white fish. The original recipe used red snapper which I’m sure would be quite tasty, but I found tilapia was a lot more affordable and still delicious.
**Canned or fresh, doesn’t matter.
***Use the second lemon half for serving.

Method:

1. Preheat oven to 350 degrees.
2. Layer the bottom of a 9×13 baking dish with 1 onion, sliced into rings and 1 rib celery, sliced, then top with 1 1/2 lb tilapia filet(s).
3. Evenly sprinkle 2 cups diced tomatoes, 18 – 20 black olives, pitted and chopped, 4 cloves garlic, minced, 1 tsp herbs de provence, and 1/2 tsp red pepper flakes over the fish.
4. Drizzle with olive oil, cover, and bake for 20 minutes.
5. Uncover, pour on juice from 1/2 lemon, then bake uncovered until the fish is flaky and cooked through, about 15 more minutes.