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TILAPIA WITH OLIVE TAPENADE
Serves : 4INGREDIENTS
- 1 small zucchini ends trimmed
- 16 vine ripened cherry tomatoes
- aluminum foil
- 4 4 ounce tilapia fillets
- black pepper
- 8 tablespoons Cantar olive tapenade in the deli section
- Melissas organic garlic clove minced
DIRECTIONS
Preheat the oven to 375 F.
Cut the zucchini into thin ribbons by using a vegetable peeler along the length of the squash. Set aside.
Use a sharp knife to slice each tomato into four pieces. First, score the top of the tomatoes in three places using the tip of the knife, then use the blade to slice all the way through. Set aside.
Cut four pieces of aluminum foil large enough to wrap each piece of fish individually. Place each piece on one side of each foil sheet. Season to taste with pepper. Spread two tablespoons of tapenade of the top of each fillet. Sprinkle with minced garlic. Lay zucchini ribbons in a single layer over the tapenade. Top each piece with a single layer of about 16 tomato slices. Fold the foil over the top of the fish and crimp the edges together along the long side, leaving a little room inside the foil, so the fish will steam in the oven. Fold the short ends together and crimp them tightly, again leaving a little breathing room inside.
Bake on a rimmed baking sheet or in a glass baking dish for ten minutes. Remove from foil by opening the packets and sliding the fish onto plates.