Roasting helps to bring out the natural juiciness of the food itself, creating a moist, flavorful and satisfying dish. This fish dish is topped with some of our MUFAs of course, creating a delicious mix of a tender fish and moist crunch, to make you taste buds and heart smile big. Not a fan of fish, you could easily substitute a veggie here too, like asparagus or string beans.
4 6-ounce tilapia fillets
1/3 cup lime juice
1/2 Tablespoon freshly ground black pepper
1/2 Tablespoon fresh tarragon, chopped
1/2 Tablespoon minced shallots
3 Tablespoons tomato paste
2 ounces white wine
1/2 cup black olives, pitted and chopped
2 Tablespoons almonds, crushed
Fresh chopped tarragon for optional garnish
Combine lime juice, pepper, tarragon and shallots in a large sealable bag. Add the tilapia fillets (or vegetable) and turn to coat all sides with the marinade. Let marinate at room temperature for about 20 minutes. While fish is marinating, place nonstick foil in rimmed baking sheet. Preheat oven to 400 degrees.
Remove the fish from the marinade and place on baking sheet. Place in oven to roast for about 10–12 minutes or until fish is fork tender.
While fish is roasting, prepare sauce by placing a small skillet over medium heat. Add the tomato paste and white wine. Bring to a simmer for 5–6 minutes. Remove from heat. Stir in the olives and almonds.
Once roasting is complete, remove fish from oven and place on serving dish. Top with sauce and additional tarragon for garnish. Makes 4 servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.