Easy Tilapia with Wine and Tomatoes Recipe

Healthy and delicious, this recipe can easily be enhanced with a few simple tweaks. I doubled the amount of garlic and tomato, lightly drizzled each fish with olive oil instead of butter, generously seasoned with salt, pepper, and a splash of fresh lemon juice. Opting for dried basil over fresh leaves worked perfectly. I baked the dish at 425°F for 20 minutes in a covered 9x13 dish and look forward to trying it on the grill this summer. I paired it with brown rice and green beans for a wholesome meal. This recipe is definitely going into my regular cooking rotation!

I made a smaller portion of this recipe, just one filet for two servings. I adjusted the ingredients accordingly. I placed a layer of parboiled green beans and thinly sliced red onion in the foil packet for the fish to sit on, as I wanted to create a one-pan meal. I used a mixture of butter and olive oil, added extra fresh basil and garlic. I didn't have enough wine, so I used broth instead. The dish turned out fantastic and was delicious served over a bed of Cacio e Pepe. My boyfriend was impressed, so I'll definitely be making this again!

I enjoyed this dish, but found it a bit bland. To enhance the flavors, I made some easy modifications by doubling the amount of garlic and tomato, adding plenty of salt and pepper, a splash of fresh lemon juice, and sprinkling the fish with dried basil instead of basil leaves. I baked it in the oven at 425 degrees for 20 minutes in a 9x13 dish, covering it tightly with foil.

I loved working with this recipe, though I decided to add my own touch. Firstly, I melted butter in a pan and sautéed minced garlic without browning it. I then added diced tomatoes and let them cook until I could see the tomato skin starting to come apart. A splash of white wine went in next (and the remainder of the wine accompanied our meal). After cooking all of that for 3-5 minutes, I seasoned the fillets with salt and pepper, wrapping each one in foil. Following the recipe's suggestion, I created a pocket and distributed the ingredients evenly onto each fillet. Baking them for 15 minutes. I served the fish with rice, sautéed mixed veggies, and lemon wedges for squeezing. Both my husband and daughter truly enjoyed the meal.

I decided to try this recipe after reading some positive reviews, and I'm glad I did! I baked it in the oven at 380 degrees Fahrenheit for 40 minutes, covering it with aluminum foil for the first 30 minutes. I topped it with canned tomatoes, onion rings, a splash of red wine, beau monde seasoning, lemon juice, olive oil, dried dill, and black olives. It turned out delicious and everyone enjoyed it. Some even added shredded cheese on top. I served it with sweet potato fries, horseradish sauce, green beans, and red potatoes for those who prefer savory over sweet. Thank you for a great recipe!

I made this recipe in the oven instead of on the grill and it turned out fantastic! I prefer not to use foil packets, so I opted for shallow individual oval baking dishes. I prepared 2 servings for my partner and myself, using a combination of fresh red and yellow cherry tomatoes. I quartered the tomatoes, tossed them with garlic and basil, then placed them over the tilapia fillets. I couldn't pour all the wine in my dishes, so I used a total of 4 tablespoons for both servings. After covering with foil, I baked it at 350 degrees for around 25 minutes. The result was not only quick and easy, but incredibly delicious! The dish looked stunning with the colorful tomatoes, making it a feast for the eyes as well.

Delicious. Extremely tasty.