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.
Serve with Sautéed Broccoli Raab with Balsamic Vinegar.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.