This dish is a little lighter by virtue of being baked, features nutritious and low fat fish, and most importantly - is huge on flavour and is really easy to make!
You can get this in the oven in five minutes and spend the rest of the time doing something important. Like walking the dogs, doing hula hoops, or getting caught up on back episodes of Being Human. Hey, those monsters aren't going to watch themselves.
Throw some rice in the old rice cooker, toss a salad, and Bob's your uncle. Or not. My uncle's name was John. Close enough. Let's get cooking!
Baked Fish with Tomato
adapted from Food from Many Greek Kitchens, Tessa Kiros
for I♥CC, Lighten Up
4 boneless, skinless white fish fillets, such as tilapia
3 Tbsp olive oil
Juice and zest of one lemon
6 Tbsp white wine
3-4 garlic cloves, minced
14-oz can diced tomatoes
¼ cup celery leaves
¼ cup parsley, divided
Kosher salt and fresh ground black pepper
Olive oil, for serving
Get out a shallow lasagne pan for the fish.
Season fish on both sides with salt and pepper. Put aside.
Mix lemon juice, zest, white wine, celery leaves, tomatoes, olive oil and half the parsley in a medium bowl.
Pour a couple of Tbsp in the bottom of the pan. Spread out and place the seasoned fillets on it. Top with remaining tomato mixture.
Bake for 30-45 minutes, depending on thickness of the fish.
Drizzle with a little extra virgin olive oil and sprinkle with remaining parsley. Serve hot.
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