It is definitely getting cold here in the Northeast! Actually bitter cold and I for one am not ready for this weather. I was good with the warmer temps. Now I have to wear a coat and socks! No more sandals – too cold. What kind of weather are you getting? I will still being sharing more postings on our New Hampshire hiking trip and I will start making more new recipes. This one I adopted from this website. I made some changes to it and I am sure you will add your own special touches. It was easy to make and very tasty. I served it with mashed potatoes, but if you make more of the ratatouille topping you could serve it over wide pasta noodles or rice. I do think there are a lot of options based upon what is in your pantry. Enjoy!
2 Tilapia Fillets
1/8 cup Seasoned Flour
1 tbsp Olive Oil
1/2 Green or Red Pepper, seeded and chopped
½ small Zucchini, chopped
1/4 Sweet Onion, diced
1 Garlic Clove, minced
1/8 tsp Salt
1 tbsp Olive Oil
1/2 tbsp dried Italian Seasonings
1 small can (14.5 oz) Diced Tomatoes
1 tbsp Tomato Paste
Brown Sugar, optional
Chop zucchini and green pepper to make about 1 1/2 cups. In a large saucepan, heat oil over medium heat; cook zucchini, pepper, onion, garlic, and salt stirring occasionally, until softened, about 10 minutes.
Stir in tomatoes, tomato paste and Italian seasonings; cover and simmer until thickened and vegetables are tender, about 15 minutes. Add brown sugar if you would like a little sweetness.
Meanwhile, in shallow dish, coat the tilapia fillets in seasoned flour, turning to coat; shake off excess.
In large nonstick skillet, heat oil over medium heat; cook fish until crispy and golden, 2 to 3 minutes per side. Serve with ratatouille sauce and top with basil.