I am so so excited to officially show off my new blog layout! It has taken quite a while, so I did not want to continue posting with it in progress. It is finally complete! With Memorial Day behind us and the Fourth of July this week, summer has officially arrived. There is nothing better than the bi-weekly barbecues and enjoying the summer weather. I literally try to spend every minute of my free time outdoors when I can, whether it means relaxing by the pool or being active in some way!
In the past month, I have been doing a ton of healthy-eating and working out and I just love seeing the results and how effective all of this has been. I am beach ready :). While I have a lot of different summer grill recipes coming up, I wanted to post my favorite fish recipe from my Grandmother that I served outside this past weekend. I sometimes find it easier to cook flaky fish in the oven rather than on the grill – especially this recipe since it includes tomatoes and cooking the fish in the sauce to capture the flavor is key! I make this very often being that it is delicious and ready in no time.
Ingredients:
- 1 lb. of a flaky white fish – I usually use tilapia or halibut
- 1 can San Marzano whole tomatoes or your standard whole Italian peeled tomatoes
- 4 cloves diced garlic
- 1 tbsp. parsley
- Dash of basil
- Dash of oregano
- Extra virgin olive oil
- Sea salt and pepper to taste
Directions:
Preheat oven to 350 degrees. Rinse fish and place in 9×16 glass dish and season lightly with salt and pepper. Open the can of tomatoes. There will most likely be between 7 and 10. Take about 4 and crush them with your hands over the fish. The rest of the tomatoes I usually cut in half and place in the glass dish for a garnish.
