Tilapia Caprese

Definition of caprese:

:a salad consisting of slices of mozarella, tomatoes, basil, and olive oil or Italian dressing

Photo by Pixabay on Pexels.com

I did it again.

I fixed a delicious and beautiful dinner and forgot to take photos. I believe that because I’m so hungry when I fix it and it looks so good, I don’t want to waste time taking photos when I could be sitting down to eat.

And while Caprese actually calls for Mozarella as you can clearly see from the definition above, I substituted Parmesan for two reasons: 1) It holds up to heat a bit better, and 2) It’s what I had on hand in the refrigerator. And there was butter rather than olive oil. And Italian seasoning in place of the basil.

Okay, so it’s like an Americanized Caprese.

Anyway, let’s just get to the recipe, shall we?

  • Servings: 4
  • Difficulty: easy
  • Print


4 Tilapia filets

1 Roma tomato, diced

4 T. butter

1 t. fresh minced garlic

2 T. fresh grated Parmesan, plus more to sprinkle on top

1 T. Italian seasoning

Salt & Pepper to taste


Preheat the oven to 375. Place the Tilapia filets in a buttered baking dish, sprinkling with salt and pepper to taste. In a skillet, melt the butter. Add the garlic and diced tomato to the pan stirring until the garlic is opaque but not browned. Remove from heat and stir in Italian seasoning and 2 T. grated Parmesan, stirring while cheese melts. Spoon sauce over filets evenly and sprinkle with a bit more Parmesan. Bake, uncovered, for 15 minutes until cheese starts to brown.

As I’ve mentioned previously, I have a very picky eater, and again. . . this recipe was a winner. He scraped his plate clean and got a second serving.

I’m thinking tomorrow of making a sausage, onion and butternut squash casserole. Perhaps some homemade bread as well. We’ll see.

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