Baked Tilapia with Roasted Fennel and Tomatoes - Talley Farms Box

Ingredients

• Dinner
• 1 lb of tilapia (~4 filets)
• 1 fennel bulb, thinly sliced
• 1 1/2 lbs cherry or grape tomatoes
• 1 shallot, thinly sliced
• 1/2 cup dry white wine
• 1 1/2 tbsp olive oil
• 1 tbsp Old Bay seasoning
• 1 tbsp thyme
• 3 cloves minced garlic
• Juice of 1 lemon
• Zest from 1 lemon
• Salt and pepper
• Preheat oven to 400 degrees.
• In a medium bowl, mix oil, garlic, Old Bay seasoning, thyme, and lemon zest. Toss with fish, then set aside.
• In a slightly oiled Dutch oven, place onion slices on the bottom. Scatter sliced fennel over top.
• Pour in 1/2 lemon juice and sprinkle with salt and pepper. Then top with tomatoes and pour in white wine.
• Place in oven for 35 minutes, giving a good mix halfway through.
• Take out of the oven after vegetables are cooked through, then place the tilapia overtop, nestling among the tomatoes.
• Drizzle any leftover marinade over the fish and tomatoes, then place back in the oven and cook for 8-10 minutes, or until fish cooks to desired done-ness.
• Remove from oven and drizzle remaining 1/2 lemon juice over fish.
• Sprinkle with fennel fronds, then serve over pasta, polenta, or rice, and enjoy!
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