Tuscan Tilapia Recipe


I used tilapia because it’s affordable and I always have it in for a quick meal when I’m tired. But, you can certainly use another protein -even chicken works well. I used fennel in the puree and salad. Fennel has a sweet flavor and I love it combined with lemon. Mediterranean cultures (most fennel pollen is harvested in Tuscany) use fennel for its crazy health benefits: indigestion, anemia, heart disease, blood pressure to name a few. If you’re a Mom you may have used some form of colic drops for your newborn. Check the ingredients and you’ll see fennel! This is my favorite recipe I created using this powerful veggie.


You’ll Need
Tilapia filets
2 fennel bulbs
Parsley, huge bunch chopped
2 lemons
Cherry tomatoes (mixed heirloom if you can find them)
Olive oil, splash
Salt & Pepper, to taste

Make It:
-Preheat your oven to 375*. Season the tilapia with salt, pepper and your favorite spice blend. Place on a baking sheet with the tomstoes. Drizzle both with olive oil, place in oven to bake.

-Boil a medium pot of water. Chop the tops of the fennel off and put aside. Dice the remaining fennel into cubes. Boil for 10 minutes.

– While that boils, dice the tops of the fennel you put aside. Toss with the lemon, parsley, salt, pepper and olive oil. You will get this:


– Drain the boiled fennel and place into a food processor. Add salt and an optional pat of butter. Puree.

– If the fish is slightly browned and the tomatoes charred, you’re all set. Layer the pureed fennel, fish than salad. Serve with tomatoes and enjoy.



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