This One Skillet Tilapia in Burst Tomato Wine Broth is everything I’ve ever wanted in a summer dish.
I have a confession to make. Despite the Mr. and I’s deep love for seafood (as evidenced by our choice in vacation spots), I rarely make it at home.
I know, I know. I don’t know what my problem is. The truth is, I’ve always been a bit intimidated by seafood. It seemed finicky, difficult to prepare, and overly complicated. But after the raging success of the Margarita Shrimp, I realized I’ve been missing out on one of the easiest, most flavorful, and healthiest meal options available to me.
So I’m diving into the world of fish, shrimp, mussels, and all their other water dwelling cousins with gusto. Since I haven’t cooked much seafood in the past, I’m teaching myself as I go, and inviting all of you lucky ducks to be my kitchen buddies!
If this tilapia dish is any indication, there’s not a whole lot to learn. This is one of the easiest meals I’ve made all summer and I couldn’t be more excited about it. The whole thing is made in a single skillet, and the taste? Ohhhh, sweet Moses, the taste. It is all I’ve ever wanted out of a summer meal.
Let me explain. This dish is all about the broth. And nothing makes a better broth than July tomatoes plucked fresh from the garden. The broth starts with shallots and garlic (a promising start, wouldn’t you say?) sauteed in oil until they start to get a little browned and caramely. Then the tomatoes are thrown in, the pan is covered, and you wait. Over the course of the next 10 minutes those bright cherry tomatoes will heat up until they finally burst, letting all their sweet juices into the pan.
A good broth is all about layering flavor, so to the caramelized shallots, tangy sweet tomato, and aromatic garlic we add a generous pour of white wine and a little chicken broth. The fish is laid right on top of the mixture, given a good squeeze of lemon juice, and poached until tender and flaky.
The whole process takes about 20 minutes, and while the fish gets just right, you can chop up the topping– a fresh flourish of parsley, mint, and lemon zest.
Guys? I don’t even have words to tell you how much I love this dish. I mean garlic, lemon, and wine is a no brainer, but the refreshing bits of mint and the caramely shallots really put this over the edge. It’s the ideal summer meal. Easy. Light. Made with the freshest in-season ingredients. And you don’t even have to turn the oven on.
Ya know, I think I’m going to like this seafood at home thing.
- 1 Tablespoon olive oil
- 2 shallots, diced
- 2 cloves garlic, minced
- 2 bay leaves
- About 15-20 cherry tomatoes
- ½ cup dry white wine
- ½ cup chicken broth
- 2 tilapia fillets
- Juice of half a lemon
- Salt and Pepper
- 2 Tablespoons chopped parsley
- 2 Tablespoons chopped spearmint
- 1 Tablespoon lemon zest
- In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic and cook until shallots are starting to brown, 2-3 minutes. Sprinkle with salt. Add the bay leaves and tomatoes, cover the pan, and reduce heat to medium low. Cook until tomatoes burst, about 10 minutes, shaking the pan every few minutes to keep the onions from burning.
- Uncover the pan and stir in the wine and broth. Allow to simmer for 1-2 minutes. Lay the tilapia fillets on top of the sauce, squeeze the lemon juice over them, then sprinkle evenly with salt and pepper. Cover the pan and poach until the fish is cooked through, 8-10 minutes.
- Meanwhile, make the topping by mixing together the chopped parsley, mint, and lemon zest.
- To serve, plate each fillet with a good amount of tomatoes and sauce then top with the parsley mixture.
Recipe heavily adapted from Rachael Ray Magazine