Why should chicken have all the fun? In this recipe, it’s a mild and quick-cooking tilapia that gets a coating of herbs and cheese. And, because of its simple yet flavorful sweet tomato sauce, even people who usually pass on fish are willing to give this dish a try.
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Serve with Sautéed Broccoli Raab with Balsamic Vinegar.
Loved this recipe. I used frozen Tilapia that I had picked up at Cosco. I thawed the fillets over night in the fridge and then proceeded with the recipe. I did not make the tomato sauce because I had some of my homemade roasted red pepper and garlic sauce open. So I served this on the side.
When using IQF (individually quick frozen) fillets, I find them to be waterlogged, so I cut them in half, place them between my hands, and press firmly, but gently, to wring some of the water out. They crisp up better and taste better.
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