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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.
tilapia fillets, as many as you need (flounder also works well)
1/2 of a large tomato per fillet (or 1 small tomato per fillet), sliced into circles
4 cloves crushed garlic or 4 cubes Gefen Frozen Garlic
1/3 cup oil. such as Manischewitz Grapeseed Oil
4 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
Lay the fillets in a single row on the baking pan.
Fully cover the fish with the tomato rounds, overlapping the tomato slices if necessary.
Mix together the garlic, oil and soy sauce, and spread it over the tomatoes and fish.
Bake uncovered for 20 to 30 minutes, until the fish is baked and the tomatoes are slightly crisped.
Serve warm; reheat any leftovers before serving. (Pairs amazingly with mashed potatoes.)
How Would You
Rate this recipe?
What temperature?
Hi Sara,
We confirmed that it’s 350. Sorry about that!
-Chana Tzirel from Kosher.com