If it isn't obvious yet, we eat a lot of tilapia. I found this recipe in my cooking magazine and it is wonderful. The pine nuts add a crunch that is wonderful. Serve with rice.
6 tilapia fillets
4 tsp butter
1 cup (4 oz) crumbled tomato and basil feta cheese
1/3 cup milk
1/4 tsp cayenne pepper
1 large tomato, seeded and chopped
OR 1 can petite diced tomatoes rinsed and drained
1/4 cup chopped ripe olives
1/4 cup pine nuts, toasted
1 Tbsp minced fresh parsley
OR 1 tsp dried parsley
1 Tbsp lemon juice
1/8 tsp pepper
1. In a large skillet, brown fish in butter in batches. Transfer to a 15x10" baking pan coated with cooking spray.
2. In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts. Bake uncovered at 425º for 10-15 minutes or until fish flakes easily with a fork.
3. In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish.