The Pioneer Woman Tasty Kitchen
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Baked Seafood with Tomatoes and Feta

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Prep:

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Level: Easy

System:

2

Description

This is a great way to jazz up ordinary fish fillets. I’ve made it with both tilapia and shrimp.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 whole Green Bell Pepper, Seeded And Chopped
  • 6 cloves Garlic, Peeled And Minced
  • 1 whole Onion, Peeled And Chopped
  • 1 pound Roma Tomatoes, Chopped
  • 1 teaspoon Dried Thyme
  • ½ teaspoons Salt
  • ¼ teaspoons Freshly Ground Pepper
  • 2 ounces, weight Feta Cheese Crumbles
  • 2 whole Tilapia Fillets
  • 1 teaspoon Herb Seasoning Of Choice

Preparation

Heat the olive oil in a pan with a lid. Add bell pepper, garlic and onions and saute until softened. Add tomatoes, thyme, salt and pepper. Cover the pan and simmer for 30 minutes, stirring occasionally. Remove cover and simmer for 15 minutes, until some of the liquid has evaporated.

Meanwhile, heat oven to 400 F. Once vegetable mixture has cooked and thickened, divide it between two individual-size casserole dishes that are big enough to fit the tilapia into. (I have two Le Creuset casseroles that are about 8″ x 5″ and 1″ deep, which work perfectly!) Sprinkle feta over the top of each dish. Place a tilapia fillet on top and sprinkle with herb seasoning. For example, I used a rosemary garlic rub.

Put dishes into the oven. Bake for about 10 minutes or until fish is cooked through and flakes. May be served immediately, but the tomatoes will be super hot!

I’ve also used frozen cooked shrimp. I thawed them, removed the tails, and put about a dozen in each dish. My boyfriend suggested cutting them into pieces so there was some shrimp in every bite.

You could use any herbs that strike your fancy. I like thyme, but basil, oregano and/or parsley would also work. Salt and pepper amounts are estimates and you may use more or less to your taste. Actually, I don’t really measure anything for this recipe, but I estimated amounts. I usually have all these ingredients on hand and prepare enough to fill my casseroles.

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