This may sound ridiculous, but I’m afraid of cooking fish. I went to the grocery store with the full intention of buying some fresh shrimp for dinner last week. I walked up to the shrimp, turned sharply on my heels, and walked away again. I couldn’t stomach the idea of handling and preparing the grey shellfish, so far removed from the pink shrimp I’m familiar with. I eyed some of the wild-caught fish, but couldn’t deal with the scales, heads and tails.
Instead, I picked up some tilapia filets. Nice and safe, with no eyes, scales or bones to deal with. Eventually, I’ll go back for that raw shrimp or the wild-caught whole fish. But not yet. Baby steps, people.
- 4 ounces feta cheese
- 1 cup drained diced tomatoes
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 pound deboned tilapia filets
- Salt and pepper, to taste
- Preheat the oven to 400F and grease a large baking dish.
- Toss the cheese with the tomatoes, garlic and 2 teaspoons of olive oil in a small bowl.
- Rub both sides of the tilapia filets with olive oil and season well with salt and pepper. Space them about 1" apart in the baking dish and top with the tomatoes.
- Bake for 15-18 minutes, or until the fish flakes easily when pierced with a fork.
Make Ahead and Storage
Cover and store the leftovers in the refrigerator for up to 2 days.