Recipe by crispychick
Yet another thrown together dish where I've tried to measure the ingredients out. It's really not so important the quantities- a little more or a little less of things depending on your taste. I love this dish, though- it's an alltime fav...
Top Review by vusandra
An easy dish with straightforward ingredients that don't require use of the stove. It looks lovely with green spinach and red tomatoes. I used basa fish and it cooked and tasted just fine. I only had dried herbs, so I would like to use fresh herbs in the future. The spinach on top doesn't wilt that much, so it's a good idea to chop the spinach first. The rice vinegar gives it a sour taste, so my personal preference would be to reduce the amt of rice vinegar. One of my dinner guests enjoyed it just the way it was though! Good with both rice and crunchy pugliese bread.
- 1 lb tilapia fillet (any white, mild fish)
- 1 lemon, zest of
- 1 -2 clove garlic, sliced paper thin
- 1 medium vidalia onion, sliced paper thin
- 1⁄2 cup chopped herbs (basil or parsley or combination)
- 1 (1 lb) bag baby spinach leaves
- 4 roma tomatoes, quartered
- 1 cup freshly grated parmesan cheese
- 1⁄2 cup dry white wine or 1⁄2 cup chicken broth
- 1 lemon, juice of
- 3 tablespoons soy sauce
- 3 tablespoons canola oil
- 3 tablespoons rice vinegar
- salt and pepper
Directions See How It's Made
- Preheat the oven to 400 degrees.
- Mix the vinaigrette by shaking all the ingredients in a jar, and set aside.
- In a 9x13" pyrex dish, layer the ingredients for the bake in order as listed above, except for the parmesan cheese.
- Pour the vinaigrette over the entire dish, top with the parmesan, and either dot with butter or drizzle some olive oil over it.
- Cover with foil and cook for 20 minutes.
- Uncover dish and broil until cheese is brown and bubbly.
- Serve over white rice in a shallow bowl as this makes a wonderful broth.
- Also serve with crusty french bread.