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What's for Dinner? Tilapia with Roasted Tomatoes

By Caitlin Klein in Food on Oct 12, 2011 6:00PM

If you are one of those lucky bastards who still has access to good tomatoes and fresh basil, by God, use them up. Don’t share with anyone. This week’s What’s for Dinner features these lovely ingredients that will be all but missing from Chicago’s fresh markets in a month or two. If you have a good wintertime tomato and basil hookup, please, share it with us. We know that we’ll really miss the garden-grown tomatoes that we enjoyed all summer when we are grumpily donning scarves and paying outrageous heating bills.

We’re keeping this recipe simple to highlight the ingredients. Enjoy them while you can.

Chicagoist’s Tilapia with Roasted Tomatoes and Basil (for two)
Two tilapia filets
Olive Oil
Salt and Pepper
Fresh Basil, chopped
One large or two small fresh tomatoes

Preheat the oven to 375. Brush the tilapia filets with olive oil and sprinkle with salt and pepper. Lay on a baking sheet.

Sprinkle the basil over the tilapia filets. Cut the tomato(es) into large chunks; brush with olive oil and set on the baking sheet.

Roast for 14-17 minutes, or until the thickest part of the tilapia is opaque and flakes easily with a fork. The skin of the tomatoes will begin to shrink and peel.