TOMATO AND CAPER TILAPIA
Serves 4
- 4 tilapia fillets
- 1 (14.5-ounce) can diced tomatoes, drained
- 4 garlic cloves, chopped
- 1 tablespoon capers, drained
- 1 tablespoon dried Italian seasoning
- ΒΌ teaspoon ground black pepper
Use a 4- or 6-quart slow cooker. Place the tilapia fillets side by side on a large sheet of aluminum foil. In a large bowl, combine the tomatoes, garlic, capers, Italian seasoning, and pepper. Spoon this mixture evenly over the top of each piece of fish. Fold the foil over to fully enclose the fillets, and crimp the edges to form a packet. Place this packet into the insert. Cover, and cook on high for 2 hours, or until the fish flakes easily with a fork.
The Verdict
The moisture from the capers and tomatoes helps steam the fish in the foil and infuses it with a beautiful, robust Mediterranean flavor. Serve with polenta or rice pilaf.