Tilapia is one of the most common fish and maybe the most affordable one, sold in supermarkets in Florida. It is very delicate and somewhat blend in flavor, which makes it perfect to combine with bold flavors such as sundried tomatoes
8 fillets of Tilapia
2 hipping tablespoons sun-dried tomato paste (recipe follows)
2 tablespoon olive oil
salt and black pepper
Cover a baking sheet with tin foil and preheat the oven to 380F.
Sprinkle the fillets with salt and pepper on both sides.
In a small bowl, mix the tomato paste with the olive oil.
Coat each fillet with the mixture, on both sides, and place it on the baking sheet.
Bake in the oven for about 15 minutes.
This dish goes well with white rice or mashed potatoes, and some braised greens.
Sun-dried Tomato Paste
This paste is very versatile and can be used in many dishes.
Of course, you can always find ready-made jars of sundried tomato paste at your local store. But it doesn’t taste the same as the fresh, homemade version, and most probably, it has preservatives in it, which you might want to avoid.
1 (28 ounce) jar sun-dried tomatoes packed in oil, drained
6 cloves garlic
1 cup olive oil
leaves from 2 sprigs of oregano
leaves from 2 sprigs of basil
salt & freshly ground black pepper
Place the tomatoes in a medium bowl.
Add some boiling water to cover the tomatoes. Leave for half an hour, then drain. This softens the tomatoes and gets rid of some of the packing oil.
In a food processor, combine the tomatoes, garlic, olive oil, herbs and seasonings.
Puree until smooth.
Refrigerate in an airtight container for up to 2 weeks.