Sophia’s Dish

This one is for my sweet Sophia, who loves zucchini. 

Tilapia in Chunky Tomato Zucchini Ragu

(serves 4, serve over pasta or rice)

  • 1 Tbs extra virgin olive oil
  • 1/2 small onion
  • 1-2 cloves garlic
  • 1 small can chopped tomatoes
  • 1 small zucchini
  • 1-2 Tbs capers
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp balsamic vinegar
  • ground black pepper
  • 1 lb tilapia filets

 Heat the oil in a large sauté pan over medium – medium high heat.  While the oil is heating chop the onion into small pieces.  Add onion to the oil and finely chop the garlic and add it to the onion and oil.  Cook this a few minutes, stirring a couple of times, until the onion starts to wilt.  (Make sure you don’t burn the onion and garlic.)  Add the canned tomatoes, stir well.  Chop the zucchini into small bite-sized pieces and add to the pan.  Add the capers, the dried herbs, the vinegar, and black pepper to taste.  This dish will probably not need salt since the capers and tomatoes will salt it sufficiently.  If you don’t use capers, taste and add salt as needed.  Stir well, cook for a minute or two.  Cut the tilapia filets into halves then lay them on top of the sauce.  Cover the pan, either with a fitted lid or foil, reduce heat and cook at a simmer until fish is cooked through – about 10-15 minutes or so.  You can hold this dish hot in the pan, covered, over low heat for another half an hour before serving.  Serve hot over warm pasta or rice or eat plain.  


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