(Here is a sneak peak recipe from my upcoming healthy e-cookbook)
I don’t know about you, but I TOTALLY over-indulged on heavy, comfort foods over the holidays. I’m talking Klump-style over-indulged.
So we’re gonna be keeping it a lil light around here over the next few weeks. Now if you see a chocolate french silk pie recipe pop up, don’t judge me okay. We all have our weaknesses.
I made this bruschetta tilapia for dinner last week(served it up with some bangin’ couscous and mixed salad greens) and we really enjoyed it. I’m trying to incorporate more fish into our diets and the mild taste of tilapia was perfect.
The fresh tomatoes, bold basil, savory garlic, and vermont cheese are such an amazing foursome! This meal was light, fresh, and filling. Best of all, it was healthy and easy to make.
You can drain off the juice created by the tomatoes if you want to but I used it as a salad dressing on my salad.
Alternative Method: You can also pan fry the fish and then top with the tomato basil. Sprinkle on the cheese and pop it into the broiler until the cheese is melted. This will taste fresher since the tomatoes won’t have the roasted taste and will still be a little cold. Both methods are yummy! I can’t wait to try this grilled in foil packets this summer!
Watch me make this bruschetta tilapia from start to finish!
- 2 tablespoons Light tasting, extra virgin olive oil, divided
- 4 tilapia fillets, thawed
- Juice of ½ lemon
- salt & pepper
- 1 pint cherry tomatoes, diced
- 8-10 basil leaves, chopped
- 3 cloves garlic, minced
- 1 cup Vermont cheddar cheese (can use more)
- Brush casserole dish with 1 tablespoon of olive oil.
- Place fillets in the dish
- Drizzle fillets with lemon juice
- Sprinkle fillets with salt & pepper
- Refrigerate until ready to bake
- Add tomatoes, basil and garlic to a bowl
- Add in 1 tablespoon olive oil (can more if needed)
- Sprinkle with salt and pepper to taste
- Refrigerate for at least an hour (overnight for maximum flavor)
- Preheat oven to 350
- Top fillets with tomato basil mixture
- Bake for 20-25 minutes or until fish is flaky and tender
- Remove from oven, sprinkle fish with cheese.
- Place back into the oven just until cheese has melted.
- Serve hot!