Tilapia With Wine And Tomatoes

Tilapia With Wine And Tomatoes. Cut the tomato into large chunks. Add the bay leaves and tomatoes, cover the pan, and reduce heat to medium low.

4 (6 ounce size) tilapia fillets. Add a small amount of the tomato mixture to the bottom of a small casserole dish. Season generously with garlic powder, old bay, salt and pepper.

Place The Tilapia Fillets In A Single Layer In A Shallow Baking Dish.

1 large tomato (or several cherry or grape tomatoes, halved) a few glugs of white wine 2 tbs butter heat oven to 350f. Fold foil up around fish, and seal into a packet. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.

Salt And Pepper, To Taste;

Cut the tomato into large chunks. Drizzle the white wine evenly throughout the dish. Place 1 tablespoon of butter on top of each piece of fish, and sprinkle with garlic, basil and tomato.

Drizzle With A Little Olive Oil.

1/3 cup dry white wine; Open the foil pouch carefully to avoid steam when checking for doneness. Add a small amount of the tomato mixture to the bottom of a small casserole dish.

Place On Top Of Fillets.

Wrap up the foil, folding over the ends so that the fish is enclosed and juices won’t run out. Uncover the pan and stir in the wine and broth. 1/4 cup dry white wine.

4 (6 Ounce Size) Tilapia Fillets.

1/8 cup flour, or enough to lightly coat the fish; 1 lb tilapia fillets 2 tsp adobo seasoning 2 cloves garlic minced 1/2 cup white wine 1/4 cup capers 28 oz canned diced tomatoes undrained 1 tbsp cornstarch 2 tbsp chopped. Gently combine the tomatoes, garlic and olive oil with a little salt and pepper if desired and roast in a preheated 425 degree oven for about 10 minutes.

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