Fresh ingredients like basil, lemons and cherry tomatoes, shine in this easy dish that is so easy to make.........and yet,  your family and friends will be impressed for such and elegant meal!⠀Originally, this seafood entree was made with one whole salmon fillet, weighing about 2 to 3.5 pounds with the skin on. Today, in the Quarantine Kitchen, this recipe was adapted based on what was in the pantry for this week. Enjoy!

Serves 4 to 6

Ingredients:⠀

For the Tilapia:
6 tilapia fillets
1/2 lemon, sliced
2 tablespoons extra virgin olive oil⠀
2 tablespoons fresh basil, finely minced
2 tablespoons fresh  marjoram leaves⠀
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves
1 clove garlic, finely minced⠀
Kosher salt, to taste⠀
Freshly ground black pepper⠀
1/4 bunch whole fresh basil, for garnish
Lemon slices, for garnish
⠀
For the Roasted Cherry Tomato Relish:
3 pints cherry tomato⠀
3 cloves garlic, minced
1 small shallot, minced
A few sprigs fresh thyme
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 small red onion, diced
1 teaspoon balsamic vinegar ⠀
1 small bunch basil, cut into chiffonade⠀
⠀

For the Relish:
Preheat oven to 450° F.

Toss cherry tomatoes, garlic, shallot and thyme with olive oil on a rimmed baking sheet. Season with salt and pepper. Spread the tomato mixture out in a single layer and roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool and set aside.

Add the tomato mixture to a large bowl, along with the red onion, balsamic vinegar and basil. Toss the ingredients. Taste and adjust the seasoning as needed with salt and pepper. Set aside.

For the Tilapia:
Preheat the oven, set to broiler.

Line a baking sheet with parchment paper.

Using clean paper towels, pat the fish dry and place on the prepared baking sheet.

In a small bowl, mix the dried herbs and garlic powder with the olive oil. Rub the seasoning mixture all over the salmon.

Place the tilapia in the oven and cook under the broiler for about 2-3 minutes.

Remove the tilapia from the oven and reduce the oven temperature to 300° F. Place the lemon slices over the fish and return it to the oven and cook for another 5 to 8 minutes or until the fish is easily flaked with a fork, depending on the thickness of the fish and the temperament of the oven. Be careful in not to overcook the tilapia.

To serve, carefully lift the tilapia fillets along with the parchment paper and place on a large serving platter. Top the fish with the roasted cherry tomato mixture, and garnish with lemon slices and fresh basil leaves.

Cooks Notes:

This recipe is so versatile that  any thick fillet or fish steak can be used  in  the place of the tilapia. Excellent substitutes are swordfish and halibut.

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