Easy Broccolini Tilapia Bake

adapted from the skinnytaste cookbook

submitted by Katy Lonergan

preparation time: 30 minutes

serves 4

Cooking spray or oil mister

2 bunches broccolini (5 or 6 stems per person)

3 teaspoons extra-virgin olive oil, divided

Kosher salt

¾ cup halved multicolor cherry tomatoes

2 garlic cloves, minced

Pinch of crushed red pepper flakes

4 tilapia (or flounder) fillets, about 4 ounces each

Freshly ground black pepper

2 tablespoons fresh lemon juice

1 teaspoon chopped fresh oregano

2 tablespoons freshly grated Parmigiano-Reggiano cheese

Preheat oven to 450 degrees F. Lightly spray a 9 x 13-inch baking dish with oil or cooking spray.

Trim 1 inch off the stems of the broccolini and halve the stalks lengthwise. Heat a large non-stick skillet over medium heat. Add 2 teaspoons of the olive oil, then add the broccolini. Season with ⅛ teaspoon salt and cook, stirring occasionally, until crisp-tender, about 4 minutes. Add the tomatoes and a pinch of salt and cook 1 minute. Add the garlic and pepper flakes and cook one minute more. Remove from heat.

Season tilapia with ¼ teaspoon salt and black pepper, to taste. Put the fish in the prepared baking dish and drizzle with the remaining teaspoon olive oil and the lemon juice, and sprinkle with oregano.

Bake until the fish is partly cooked, about 5 minutes. Remove the baking dish from the oven, top the fish with the broccolini and Parmesan, and return the dish to the oven. Bake until the fish is cooked through and opaque, about 10 more minutes. Serve hot with rice pilaf or other starch.

This is a super-fast and easy recipe to make! The original recipe called for flounder which was not available at Whole Foods when I made the dish. The tilapia is a similarly sized whitefish fillet and made for a successful substitute.