Here is a super easy and yummy tilapia fillet recipe.
I love tilapia fillets for several reasons:
1. It’s a super easy-to-cook flaky white fish that pairs with almost everything
2. It’s not expensive and can be bought in bulk frozen at CostCo or fresh at my local market (without gouging my pocketbook!)
3. It reheats really well and still tastes great the next day (unlike haddock, ewww)
Fresh marjoram is like a mild version of oregano and has a very light, herby (is that a valid adjective?) taste that won’t overwhelm the delicate fish and tomato combo. It was my first time ever cooking…heck, even tasting!… fresh marjoram and I’m a fan!
I got marjoram and heirloom tomatoes in my CSA box last week – heirloom tomatoes really DO make a difference. Regular tomatoes always tasted watery and bland to me and I was never a fan. Then I started eating heirloom (since they came with my CSA basket) and wow. I’m NEVER going back and I hope to grow my own one day.
Therefore, please try to find heirloom if you can!!
I stretched this meal out two days. The fish was the same, but the veggie noodles had pumpkin sauce one day and the next day I put home made pesto on them. So good. SO.GOOD. Especially when paired with the fish. Very “Italian” tasting without the carbs!! I use the Paderno Spiral Veggie noodle maker to turn the veggies into noodles.
Click here to check out my video and post on how to make veggie noodles!
Marjoram & Heirloom Tomato Tilapia Fillet
- 4 Tilapia Filets
- 4 Heirloom Tomatoes
- 4 tablespoons Fresh Marjoram
- Olive Oil
- Minced Fresh Garlic
- Rinse tilapia and pat with paper towels to dry
- Make four squares of tinfoil that are large enough to wrap the tilapia in and place a filet in each tinfoil square
- Pour about a tablespoon of olive oil on each filet
- Distribute tomatoes, marjoram and garlic (if using) evenly on top of all the filets
- Wrap up the filets in tinfoil and place on baking sheet
- Bake for about 12-15 minutes, until flesh is flaky (easily flaked with fork) and white