Linda Smith’s Tilapia Sun Dried Tomato Tapenade
Fresh tilapia with a baked sun dried tomato topping and parmesan cheese!
- The Olive Tap’s Italiano Extra Virgin Olive Oil, or your favorite 100% Extra Virgin Olive Oil
- The Olive Tap’s Sorrento Lemon Olive Oil
- Tilapia fillets
- Seafood Rub
- The Olive Tap’s Sun-Dried Tomato Bruschetta Topping, or your favorite Tapenade or Bruschetta Topper
- Grated Parmesan cheese
Preheat oven to 350º.
Whisk together equal parts Italiano and Sorrento Lemon Olive Oil. Place tilapia fillets in a baking pan. Drizzle the oils onto the fish and season with the Seafood Rub. Bake for 15 to 20 minutes. Top each fillet with the brushetta/tapenade topping, and a sprinkle of the Parmesan cheese. Return to the oven for another 15 minutes or until the fish is fork-tender.
Linda & Mario
Courtesy of Linda Smith and the Tivoli Theatre