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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<\/a> 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).<\/span><\/p>\n Ingredients:<\/p>\n *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. Method: <\/span><\/div>\n<\/div>
\nMediterranean Tilapia<\/span><\/strong> (adapted from The Perfect Pantry<\/a>)
\nYield: 4 – 6 servings<\/span><\/p>\n\n
\n**Canned or fresh, doesn’t matter.
\n***Use the second lemon half for serving.<\/p>\n
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