Last week, we were suppose to have Sole with Pimiento Sauce for dinner, but as I was cooking the sauce, something didn't smell right. (It must have been the mushrooms I bought a few days before.) I was unsure about having it for dinner, so before I could add the fish, I decided to throw away the sauce. I had to quickly think of another fish recipe because it was almost dinner time and I still didn't have any food ready. The tilapia package featured a recipe called Tilapia Bruschetta. I didn't follow the recipe since I didn't have all the ingredients available, so I made my own version using leftover sun-dried tomato pesto (which my husband prefers to the oily basil pesto).
Preheat oven to 350. Lay about 5-6 tilapia fillets on a lightly greased baking pan. Brush tops with sun-dried tomato pesto. Pour frozen vegetable mixture around the fish being careful not to cover the fillets completely. Bake for about 12 minutes, or until fillets flake easily with fork.
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