This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, and South Beach phase 2 safe recipe.
- 1-2 lbs Whitefish on sale (I used Tilapia)
- 1/2 can diced tomatoes, drained
- 2-3 cloves garlic, minced
- 1-2 tsp capers
- 1 roasted red pepper, diced
- 10+ Kalamata olives, seeded and chopped
- sprinkle dried basil
- splash olive oil
- splash balsamic vinegar
- pinch Kosher salt
Preheat oven to 375.
Place fish in baking dish oiled with a little olive oil.
Cover fish with tomatoes, capers, olives, peppers, etc and splash with a little basil, balsamic vinegar, and Kosher salt.
Bake for 10-20 minutes. Check for doneness. Fish will flake when done. Cooking time will depend on thickness of fish.
YUM. The children wanted their “stuff” scraped off, but ate the fish happily with balsamic vinagrette on top.