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Tilapia with Shitake, Sun Dried Tomatoes & Rosemary

 

Serves 4

 

1 pound Tilapia fillet, aka St. Peter’s Fish, Fish of the Bible

¼ teaspoon Fine sea salt

Freshly ground pepper

1 Tablespoon Extra Virgin Olive Oil

1 cup sliced Shitake Mushrooms

½ cup chopped sun dried tomatoes (not in oil)

2 Tablespoons fresh Rosemary leaves

1 cup fresh basil

1 clove garlic, crushed and peeled

1 cup dry white wine (not Chardonnay)

1 cup fish, chicken or vegetable stock

2 Tablespoons grated Parmigiano Reggiano (optional)

 

Equipment:  

Large Sauté pan

 

Lay fillets out on work surface.  Season lightly with salt & pepper. 

 

Place olive oil in pan.  Add garlic and mushrooms and cook about 1 minute until garlic becomes fragrant but not brown.  Add basil & rosemary.  Sauté 1 minute.  Push this mixture to the side. 

 

Add fish and cook on first side.  Turn fish and add wine and stock.  Cook until fish flakes with a fork, about 5 minutes. 

 

Serve in a bowl with a crusty multigrain bread, multigrain small pasta or whole wheat cous cous. 

 

Garnish with grated Parmigiano.

 

 

ãBarbara Seelig Brown