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Baked Tilapia With Roasted Tomatoes & Basil

Ingredients:

  • 4 fresh tilapia fillets (or other mild white fish)
  • 1 egg
  • 3 tbsp flour
  • Salt & pepper
  • 1 cup Panko breadcrumbs
  • 2/3 cup finely grated Parmesan
  • 1 container cherry tomatoes
  • 2 cups dry white wine, such as Bogle Sauvignon Blanc
  • 1 cup fresh basil leaves, torn or chiffonaded
  • 2-6 cloves garlic, peeled (if you love garlic, go for it!)
  • 3 tbsp balsalmic vinegar

Cooking Instructions:

  • Preheat oven to 375 degrees.
  • Rinse the fillets and pat dry. Season generously with salt and pepper.
  • Set up an assembly line to bread the fish. In one shallow bowl or pie plate, put the
    flour, in another scramble the egg with 2T water. In a third, combine the Panko
    and cheese.
  • To bread the fillets, dredge in the flour first, then through the egg, and finally, coat
    with the Panko/Parm mixture. Press the crumbs gently into the fish to make
    sure they adhere. Place in a single layer on a baking sheet lined with parchment
    paper, if you have it.
  • Put the fish into the oven on the middle rack and set the timer for about 20 minutes.
  • While the fish cooks, heat a large frying pan over medium heat on the stove. Add a
    few tsps of olive oil and wait until oil is hot.
  • Take the garlic, and grate it into the pan using a microplane or fine grater. Make
    sure to stir constantly to avoid scorching it. Once really fragrant and starting to break
    down, add the wine. When the wine begins to boil, add the tomatoes. Bring the
    heat down a bit, but allow the pot to simmer until the tomatos start to pop open.
  • When the tomatoes start to pop, add the basil and vinegar. Cook another 3-4
    minutes, then remove from the heat.
  • When the fish is cooked to your desired doneness, place on a plate and pour the
    tomato sauce over it. Garnish with lemon and enjoy!!

Recipe Notes

Easy and healthy, this dish takes ingredients that aren’t quite in season yet and makes you think they are hand picked from the garden! Complete the meal with couscous or angel hair pasta dusted with Parmesan and some fresh local asparagus.

Suggested Wine Pairing

White: Bogle Sauvignon Blanc
Red: Bogle Pinot Noir
Bogle Merlot