Tilapia with Zucchini and Summer Squash

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Tilapia has never been my personal favorite fish, but it’s a crowd pleaser in my house because it is wildly versatile, it’s light, and it’s easy to find in markets. This dish is great for summer because it is both healthy and filling, while also incorporating vegetables you can find at your local farmer’s market.

What you’ll need:
3 filets tilapia
2 zucchini
1 yellow squash
6 campari tomatoes, chopped
3 cloves garlic, minced
1/2 cup olive oil
1/4 cup basil leaves, torn
1/2 cup dry white wine
Flour
Crushed red pepper flakes

Directions:
Preheat the oven to 175.

Coat the fish in flour.

Heat the oil in a saute pan and cook the tilapia for 4 minutes per side. Then, place the fish in the oven to keep warm.

Add the garlic to the pan. Saute the garlic and add crushed red pepper flakes to taste. After about a minute, stir in the tomatoes, squash, and zucchini. Saute the vegetables for about 15 minutes.

Pour in the wine and cook down for 3 more minutes. Stir in the basil leaves.

Plate the fish and spoon the sauce over to serve.

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