Friday's Fare: Creole Style Tilapia

And God blessed them, and God said unto them, Be fruitful, and multiply, and replenish the earth, and subdue it: and have dominion over the fish of the sea, and over the fowl of the air, and over every living thing that moveth upon the earth.  -Genesis 1:28 (KJV)

We don't eat enough fish in our house. My husband complains about the bones in most fish, and he also doesn't care for bland food. Hmmm...well, okay honey! So I did a little research and found out that tilapia, flounder, cod, and halibut are some yummy white fish that have fewer bones. Now I just had to make it flavorful. My eye spied the container full of fresh tomatoes my mother-in-law gave me from her garden...and so came about Creole Style Tilapia.

Creole Style Tilapia

4 tilapia fillets (fresh or thawed)

1 ripe tomato

1/3 c. chopped green onion (green portion only)

grated parmesan cheese (can substitute shredded mozzarella)

Zatarins Creole Seasoning

Preheat oven to 375 degrees.

Slice tomato into 1/4" thick rounds, then cut each round into 4 pieces (triangles). 

Lightly grease a baking dish large enough to fit fish. Place tilapia fillets flat into baking dish. Sprinkle each fillet with creole seasoning to taste. Place tomato pieces onto each fillet, then sprinkle with parmesan cheese. Add diced green onion on top.

Bake uncovered at 375 degrees for 25 minutes, or until fish flakes easily when tested with a fork. Do not cover pan or turn fish while baking. 

**Click to Print!**

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