Tantilizing Tilapia in White Wine and Veggies

I'll admit it.  I was going to take a break from blogging tonight.  I was going to make a simple, boring, "I'm just recovering from a bad case of the Mondays" dinner.  I contemplated making a simple pizza...after all, there was dough, leftover tomato sauce, and a fresh mozzarella ball sitting on the top shelf of the fridge.

Suddenly my eyes caught a package of tilapia fillets, purchased during my regular weekend grocery store stock-up.  I just couldn't justify letting the fish sit there another night.  In my opinion, after a day or two of sitting in the fridge, fish tend to get a little....fishy (I know, bad pun).  As soon as I prepped the fish for the oven, I knew this was a recipe that deserved to be shared.  It looked so vibrant and colorful, just the thing to cure a case of seasonal affective disorder!

Seriously, it looks like spring time...in a pan!

This recipe is simple to make, healthy, and most importantly, delicious!


Ingredients:
1 1/2 lb Tilapia Fillets (about 3 large fillets)
1/4 cup red onion, thinly sliced
1/2 cup mixed bell pepper, thinly sliced into strips (any mixture of red, yellow, green or orange)
2 tbs olive oil
1/4 cup white wine
1/4 cup bread crumbs
1 lemon, juiced
1 garlic clove, minced
Chili power, salt and pepper, to taste

Instructions:

1. Preheat oven to 325
2. Add olive oil to an empty baking pan
3. Line the pan with the assortment of veggies (peppers and onions)
4. Place tilapia filets in the pan
5. Pour wine over fish and veggies and lemon juice
6. Add salt, pepper, garlic, and chili power as desired (I like to use chipotle chili powder for a little kick)
7. Sprinkle bread crumbs over the top of the fillets
8. Bake for about 25 minutes, or until fillets easily flake with a fork
9. Serve hot with veggies and sauce spooned over fish

As you can see, I served my tilapia with steamed green beans and cous-cous

Give this one a try and let me know what you think!

Cheers,

Emily