Cook Time
Prep Time

Nothing says date night like bruschetta and a baguette. (Okay, maybe also scented candles.) But before things get too hot, impress your date with this homemade version. (They'll never have to know you only had to buy six ingredients.)

Recipe and photo courtesy Kimberly Suddeath, M.S., R.D., L.D., at Unrefined RD.

Makes 4 Servings
Prep Time: 
Cook Time: 
For the tilapia fillets:
4 tilapia fillets (thawed if frozen)
Juice of 1 lemon
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
Pinch of salt and black pepper
For the bruschetta:
2 cups tomatoes, chopped
1/2 cup red onion, chopped
1 Tbsp balsamic vinegar
1 clove garlic, minced
2 Tbsp fresh basil, julienne sliced
1 Tbsp extra virgin olive oil
Pinch of salt and pepper
How to make it 

Thaw tilapia if frozen.

In a small bowl or baking dish, combine tilapia fillets, lemon juice, 2 cloves minced garlic, 1 T olive oil, and a pinch of salt and pepper. Rub tilapia with hands or a fork to combine.

Wash and chop red onion. Set aside in a small bowl.

Wash and chop tomatoes. Add to a medium bowl along with balsamic vinegar, 1 clove minced garlic, and a pinch of salt and pepper.

In a large non-stick saute pan over medium-high heat, add a drizzle of olive oil and give the pan a swirl. Add tilapia fillets and cook approximately 3 minutes per side or until cooked through. Once tilapia is cooked, add to a plate and set aside.

Add another drizzle of olive oil, then add red onions to same saute pan and cook until softened (~3-5 minutes), using a spoon or spatula to stir. Add tomato mixture to onions and saute until tomatoes are soft and heated through (another 3-5 minutes), stirring occasionally. Turn off heat.

Wash and slice fresh basil, then add on top of bruschetta mixture.

To serve, top tilapia fillets with sauteed bruschetta. Enjoy!