Another great lent meal. This is a non-fried version of this marvelous fish. Baked tilapia is often served with pickled bilimbi, a small green-yellow, sour fruit. Serves 4 to 6.
two 8 oz tilapia fillet
¼ cup rice wine
¼ cup dark soy sauce
1 large tomato, thinly sliced
1 medium onion, thinly sliced
3 tablespoons olive oil
1 lemon, halved
Preheat oven to 400 degrees F.
In a medium bowl, combine rice wine, soy sauce and tilapia. Let marinate for 30 minutes.
In a shallow baking dish, salt and pepper the uncooked tilapia and drizzle with 2 tablespoons of olive oil. Then arrange the onion and tomato over tilapia. Pour the remainder of the olive oil over everything.
Bake tilapia for 20-25 minutes. When it’s cooked through, it’ll flake easily with a fork. Squeeze lemon over fish and serve.