Tomatoes, tomatoes, tomatoes – fresh summer tomatoes! Mine were taking a hiatus from ripening; it is very frustrating to see my plants loaded with tomatoes that are just refusing to ripen. So the one I used for this was grown by a neighbor down the road. The purple basil came from my garden.
This was so simple and easy; and absolutely loved by my family! I am so glad my son ikes fish, it is one of the best ways for me to get protein into him.
In a few days, I will post the recipe for the zucchini – we all (including the 7 year old) really liked that as well.
Tilapia with Bruschetta Topping
slightly adapted from Realistic Cooking Ideas
1 Tbsp olive Oil
4 – 6 tilapia fillets, thawed
1 tomato, diced (locally grown)
4 basil leaves, torn (from the garden)
1/2 tbsp. balsamic vinegar
1 tbsp. parmesan cheese
Preheat oven to 400F. Lightly brush tilapia with olive oil and place in a baking dish.
Prepare the topping: Combine the diced tomato, basil, balsamic and parmesan in a bowl.
Sprinkle the topping over the fish.
Bake for about 15-25 minutes or until fish is flaky and tender.
Serve and enjoy!