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4 small tilapia fillets
Preheat oven to 450°F. Spray a baking pan or sheet.
Lay fillets on baking sheet and spoon the tomato puree on top of each fillet. Spread the capers, olives on top of the tomato sauce and sprinkle with Parmesan cheese. Sprinkle the vermouth and lemon juice over the top the fillets.
Bake for 15 to 20 minutes or until edges brown and fish is cooked through. The cheese makes the fish taste as if it has been breaded but it can be eliminated to make dish pareve. Add some fresh herbs like rosemary or oregano if not using the cheese.
Poster's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
1/2 cup tomato puree or sauce
2 tsp. capers
Juice from 1/2 lemon
1/4 cup green olives, chopped
1/4 cup Parmesan cheese, grated (optional)
Rosemary (optional)
Oregano (optional)
2 tbsp. vermouth or other dry white wine
Serve with a tossed salad with 3 roasted sliced portobello mushrooms, they can roast at the same time as the fish, and shredded mozzarella cheese with a balsamic vinaigrette.