My niece, Alana, shared a wonderfully simple recipe for Shrimp with Tomato and Feta Cheese. It sounded delicious — and great for a quick dinner with good presentation. However, having a kosher kitchen, it needed some modification. I’m used to switching things up; recipes are really just guidelines, with unlimited adaptions.
I substituted the shrimp with tilapia, used a can of diced San Marzano tomatoes (it’s still a bit early in the season to be guaranteed deep juicy tomato flavor from solely raw tomatoes), as well as fresh tomatoes, and threw in a couple of chopped serrano chilis to amp up the spice.
I placed the tomatoes, olive oil, garlic, chilis, kosher salt and pepper in a baking dish and roasted for 20 minutes.
TOMATO AND FETA CHEESE TILAPIA BAKE
4 large Tomatoes, cut in half, then into eights (large chop)
1 16oz can diced San Marzano Tomatoes
2 tbsp fresh Garlic, minced
2 fresh Chilis, chopped fine (or, 1/2 tsp chili flakes)
3 tbsp Olive Oil
2 tsp kosher salt (more or less to taste)
2 tsp fresh Pepper
1 1/2 pounds Tilapia filets, cut into serving size pieces
2 tbsp fresh Lemon Juice
1/2 cup chopped fresh Parsley
1 cup crumbled Feta
Preheat oven to 450 degrees.
Place the tomatoes in a large heatproof baking dish. Mix in the chopped garlic, chilis, kosher salt and pepper, and olive oil.
Bake for 20 minutes.
Remove from oven. Stir in lemon juice and half the chopped parsley. Gently tuck in tilapia filets. Sprinkle with feta cheese crumbles.
Place back in oven for 15 minutes, until tilapia is flakey and the feta cheese is nicely golden.
Sprinkle with remaining parsley.
Serve with a salad and crusty bread … or over whole wheat couscous, or pasta … or just in a bowl, as is!