This dish reminds me of my favorite dish from Johnny Carino's. I actually think it was taken off the menu, but Alex assures me that this is a repeat dish in our house.
It's a very forgiving recipe. Annie always wants to be held whenever I need to make dinner so I hardly ever measure anything. You'll notice hardly any of my posts require baking which requires a certain degree of accuracy.
I made a few additions to the recipe to make it more like Johnny Carino's. I added a few sliced black olives (canned) and some green olives and pimentos (from a jar) to the wine mixture. I also served it over angel hair pasta. And lastly, I didn't use parsley.
20 min
1/4 c. dry white wine
1/4 c. tomato (chopped and seeded)
2 T. fresh lemon juice
2 T. capers (drained)
1 garlic clove, minced
1/2 t. dried basil
4 tilapia fillets (6-ouces each)
1/2 t. salt
1/4 t. fresh ground black pepper
1/4 c all-purpose flour
cooking spray
1 T. olive oil
2 T. butter
2 T. parsley
1 lemon (cut into wedges, optional)
Combine the first 6 ingredients, stirring well. Set aside.
Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
Heat oil in a large non-stick skillet over med-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired.
Preheat oven to 375 deg. Line baking dish with foil and arrange fillets in a single layer. Spread some mayonnaise on the top side of each fillet (less for crispy onions, more for moist onions). Sprinkle each fillet with the onion soup mix. Bake for 15-20 minutes until fish flakes with a fork. Enjoy!
