I hated fish. Real fish. I ate shrimp and maybe some lobster tail here and there, but fish–ew. “I don’t eat things that swim” was my mantra. Until a trip to Las Vegas. I tried a bite of my friends Chilean Sea Bass at LeCirque. It was delicious!
I still never had the nerve to order fish for my entrée. Until last week! I had tilapia at a local Italian restaurant and I loved it.
The next day, I was food shopping and picked up some tilapia, and here’s what I did to it…
Place 2 filets in a glass dish that I sprayed with olive oil (which by the way, is the best invention I’ve come across in a long time. Olive oil spray!! YAY!)
Sprinkle with salt, pepper, and a dash of garlic powder.
Next, slice some grape tomatoes and place on top. I hate the bitterness of tomato seeds so I slice off the tip
Then, I squeeze it. The seeds should squirt out. Be sure to do this over the sink, they spray everywhere.
Then slice them up. I cover the entire surface of the fish with tomato.
Next, add some dried basil and a few sprays of olive oil.
Bake for 20 minutes at 400. Serve with rice or asparagus.