Working from a recipe is fraught with pot-holes for me. I always skip something and then quel dommage. Yes indeed, another pitiful meal. But not this time.
Take onions, fennel, and tomatoes. Saute and deglaze with white wine and chicken stock. I used sherry cooking wine because I was out of white. It worked just fine.
Salt and pepper the fish. The show used red snapper. I chose Tilapia, a good choice because it's much less bony.
Take the stainless steel pan and place in the oven. Bake for 8-10 minutes at 400 degrees. In the last minute, crank it up to 500 degrees to brown it slightly.
It is mild, delicious, and filling. I served it over brown rice cooked in water and chicken broth. Bon Appetit.
Tilapia with Fennel, Onion and Tomato
Prep Time: 15 Cook Time: 25 min Level: Easy Serves: 4 servings.
Four 4-ounce mild white fish fillets (I actually made 1 1/3 lbs of fish)Salt and freshly ground black pepper
3 tablespoons olive oil
2 small yellow onions, sliced with the grain
1 bulb fennel, cored and cut into very thin wedges
2 tomatoes, cut into small wedges
1 teaspoon herbes de Provence
1/2 cup white wine
1/2 cup chicken stock
1 lemon, juiced
4 small pats butter
Lemon wedges, for squeezing
DirectionsPreheat the oven to 400 degrees F.
Pat the fish dry and sprinkle with salt and pepper. In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes. Add the tomatoes and herbes de Provence and cook until the tomatoes begin to soften, another 5 minutes. Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute.
Nestle the fish fillets into the pan, sprinkle with salt and pepper and top each with a pat of butter. Place into the oven and cook until the fish is cooked through, 8 to 10 minutes.
Broil just until a bit crusty, about 1 more minute. Squeeze lemon juice on the fish and serve.