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1
Heat the olive oil in a pan with a lid.
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2
Add bell pepper, garlic and onions and saute until softened.
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3
Add tomatoes, thyme, salt and pepper.
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4
Cover the pan and simmer for 30 minutes, stirring occasionally.
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5
Remove cover and simmer for 15 minutes, until some of the liquid has evaporated.
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6
Meanwhile, heat oven to 400 F. Once vegetable mixture has cooked and thickened, divide it between two individual-size casserole dishes that are big enough to fit the tilapia into.
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7
(I have two Le Creuset casseroles that are about 8 x 5 and 1 deep, which work perfectly!)
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8
Sprinkle feta over the top of each dish.
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9
Place a tilapia fillet on top and sprinkle with herb seasoning.
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10
For example, I used a rosemary garlic rub.
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11
Put dishes into the oven.
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12
Bake for about 10 minutes or until fish is cooked through and flakes.
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13
May be served immediately, but the tomatoes will be super hot!
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14
Ive also used frozen cooked shrimp.
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15
I thawed them, removed the tails, and put about a dozen in each dish.
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16
My husband suggested cutting them into pieces so there was some shrimp in every bite.
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17
You could use any herbs that strike your fancy.
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18
I like thyme, but basil, oregano and/or parsley would also work.
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19
Salt and pepper amounts are estimates and you may use more or less to your taste.
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20
Actually, I dont really measure anything for this recipe, but I estimated amounts.
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21
I usually have all these ingredients on hand and prepare enough to fill my casseroles.
