Tomato-Covered Tilapia

Bruchy Duschinsky Bruchy Duschinsky
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The first time I saw this dish was at my mother’s house, during, you guessed it … the Nine Days, when we spent some amazing quality time with my parents up in the mountains. This is a tilapia-based dish that really gets elevated due to the mix of flavors and the presentation. I’ve made this hundreds of times since then, as it’s a quick and easy way to prepare an impressive-looking dinner for last-minute hosting.

The tilapia is covered by tomato slices, covered with a delicious sauce, and then baked uncovered, creating a delicious medley of heavenly flavors.

40m 6
Easy Pescatarian Low Carb Parve

Contains: Soy

Directions

  1. Lay the fillets in a single row on the baking pan.

  2. Fully cover the fish with the tomato rounds, overlapping the tomato slices if necessary.

  3. Mix together the garlic, oil and soy sauce, and spread it over the tomatoes and fish.

  4. Bake uncovered for 20 to 30 minutes, until the fish is baked and the tomatoes are slightly crisped.

  5. Serve warm; reheat any leftovers before serving. (Pairs amazingly with mashed potatoes.)

Notes:
If you are using a large amount of fillets, you may want to double or triple the last three ingredients.

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1 Comment

Sara Farbstein •

What temperature?

Chana Fox Kosher.com Team •
Reply to Sara Farbstein

Hi Sara,
We confirmed that it's 350. Sorry about that!
-Chana Tzirel from Kosher.com