Friday, September 24, 2010

Bruschetta Tilapia

Ever start to make something that sounded good in your head, but the actual execution was a disaster? I do that a lot. I'm trying to diet again, and I knew that fish would be good for me. It's something I usually enjoy, but a while back I had some that wasn't cooked all the way and I've struggled to eat it since then. But... big bags of tilapia were on sale, so I decided to try again. I had some Campari tomatoes that were going to go bad soon, so I thought I'd tried a bruschetta-inspired fish. I was not entirely confident in my idea, I must confess.

Lemme tell you... it rocked! Soooo good. Think I'm over my fish issues now. :) Even better, it only took a couple of minute to throw it in the oven. I made it for one, but you can easily adjust to make as much as you need - just make sure you give each piece of fish room to cook evenly.

Bruschetta Tilapia

1 tilapia filet
4 cherry tomatoes, quartered
1 tsp dried basil
salt & pepper to taste
1/4 c. reduced-fat mozzarella

Preheat oven to 380. Line a cookie sheet with foil and spray with nonstick cooking spray. Arrange tomatoes on top of fish and sprinkle with basil, salt and pepper. Bake for 12-18 minutes, or until fish flakes with fork (some people like it more done than others; use your best judgment. Just make sure it's cooked through.) Sprinkle with mozzarella. Serves 1.

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