baked talapia


• 4-6 Tilapia fillets, thawed
• 1/2 c. grape tomatoes, halved
• 1/2 yellow sweet onion, large dice
• 2-3 Tbs. C&C Traditional Balsamic Vinegar
• C&C Meyer Lemon Oil
• Salt and pepper

Preparation: Add 1 Tbs. olive oil to small sauté pan. Add onion and cook until tender. Add tomatoes to onion and let cook until tomatoes begin to lose their shape. Turn heat to medium/low and add 2 Tbs. balsamic vinegar to onion and tomato mixture. Stir and let simmer while you prepare the fish. Coat a large frying or sauté pan with olive oil over medium heat. Season fillets with salt and pepper, then add to pan. The fish will cook quickly. Try to flip only once. The fish is done when it begins to flake easily—@4-5 minutes. To serve, plate fish and spoon the tomato/onion mixture over the fish—@1/4 c. per fillet. Serve immediately.