Sundried tomato basil tilapia
Any boneless and skinless filet of fish (preferably white in color) would work for this recipe. This is a colorful and effortless recipe that will win everyone over in seconds. It’s colors and flavors will look like you spent hours preparing, when in reality it was only a few minutes!
Course: Side Dish
Cuisine: Fish
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat your oven to 375°F. Prepare a baking dish with parchment paper. Add the fish, not overlapping but can be touching.
  2. Add 1 ½ tablespoons of extra virgin olive oil, 1 tablespoon of white wine vinegar, 1 teaspoon of garlic powder, ½ teaspoon of turmeric and 1 teaspoon of salt. Mix well so each piece is evenly coated. Cover and place in oven for 14 minutes.
  3. In a medium sized bowl, add ½ tablespoon of olive oil. 1 tablespoon of white wine vinegar, ¼ teaspoon of salt, ½ teaspoon of honey and whisk well. Add the sundried tomato and fresh basil and mix again.
  4. Remove fish from oven and place sundried tomato mixture on top. Serve hot or room temperature.
Notes & Tips:

Don’t reheat the fish, just serve it at room temperature to avoid drying it out!