CBH -- Favorite Recipes

A Reconstructionist Community in Summit, New Jersey

Igor's Tilapia with Fennel

Ingredients

Two pound of tilapia – 8 pieces average size (fillet)
6 tablespoons Olive oil
Two fennel/anise bulbs
Shallots – 10-15 pieces, finely sliced
Two red/yellow peppers
Two big ripe tomatoes, large-diced
Can of crushed tomatoes – 16 oz.
1 tablespoon kosher salt
1 cup white wine
2 Eggs
3 cups bread crumbs
1 tablespoon kosher salt
Capers – optional

Instructions

Preheat oven to 350 degrees F.
Prepare two bowls – one with the beaten eggs and a second with the bread crumbs.

Cut the fish in two or four pieces. Salt to taste. Dip each of the fish pieces first into the bowl with the eggs, then into the bowl with the bread crumbs. Add 3 tablespoons olive oil to a large skillet over medium-high heat and brown the fish on all sides (20/30 seconds – each side). When it is browned, remove from heat and let it cool.

Shallots (original recipe) – (if you want to save time, you could use sweet onions, but first scald quickly with boiled water). Cut the foliage from the fennel bulb (green stuff) and slice bulb (white) into 1/8" strips. Cut the pepper into the same size strips.

Add 3 tablespoons olive oil to a large skillet over medium heat. Add the shallots, chopped fennels, and salt. Five minutes later add chopped peppers and sauté until fennel is soft, about 10 minutes. Add the wine, raise the heat to high and bring to a boil. Let the liquid cook off, absorbing into the vegetables slightly and remove from the heat and set aside.

Preparation is done. Now find a baking pan big enough to fit one layer of the fish, and layer the ingredients in the pan as follows:
Crushed canned tomato – first layer.
Fresh tomato – second layer.
Cooled fish – third layer.
Sautéd vegetables – fourth layer. This last layer should cover the fish.

Bake for 30 to 40 minutes uncovered at 350 degrees.

Optional: sprinkle capers on the top for taste and garnish. Note: may be served warm or chilled.