- Written by Cynthia Presser
This baked tilapia is perfect during summer time!
- 4 tablespoons olive oil
- 1 medium yellow bell pepper, seeded and roughly cut into strips
- 1 small onion, roughly sliced
- 4 tilapia fillets, about 16 ounces
- Salt and freshly ground black pepper
- ½ cup strawberries, diced
- 1 medium avocado, diced
- 1 tablespoon mint, chopped
- 1 tablespoon parsley, chopped
- ½ lime
- 4 tablespoons sour cream
- 1/2 teaspoon wasabi paste
- 2 tablespoons chives, finely chopped
Preheat oven at 400 degrees F. Brush the yellow bell pepper and onion with 2 tablespoons of olive oil and place on an ovenproof dish. Roast for about 20 minutes, or until the vegetables are soft and surface is bruised. Remove from oven; set aside to cool.
Brush the tilapia fillets with 1 tablespoon of olive oil; season with salt and pepper. Place the fillets in an ovenproof dish and bake for 9 to 11 minutes (400 degrees F) or until they easily flake with a fork.
For the salsa :
After the onions and bell peppers have cooled off, chop them into 1/2-inch cubes and place in a medium mixing bowl. Add the strawberries, avocado, mint, and parsley. Squeeze the lime all over and add 1 tablespoon of olive oil. Season with salt and pepper and gently stir.
Fold the sour cream and the wasabi until well incorporated.
Place the tilapia in individual plates. Top each one of the fillets with one scoop of the salsa and 1 tablespoon of the sour cream-wasabi mix. Sprinkle chives on top. Serve it immediately with a glass of Sauvignon Blanc.
Perfect for summer time, this recipe has a kick from the wasabi but the freshness of the fruits and the silkiness of the roasted vegetables add a great balance to the flavors.
This salsa can also be served over roasted chicken or grilled salmon.
Amount Per Serving
Total Fat 25.7 g
Cholesterol 51.0 mg
Sodium 96.7 mg
Potassium 366.7 mg
Total Carbohydrate 8.5 g
Dietary Fiber 3.8 g
Sugars 1.1 g
Protein 24.7 g