Ingredients

• 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

1. Thaw tilapia if frozen.
2. In a small bowl or baking dish, combine tilapia fillets, lemon juice, 2 cloves minced garlic,  olive oil, and a pinch of salt and pepper. Rub tilapia with hands or a fork to combine.
3. Wash and chop red onion. Set aside in a small bowl.
4. Wash and chop tomatoes. Add to a medium bowl along with balsamic vinegar, 1 clove minced garlic, and a pinch of salt and pepper.
5. 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.
6. 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.
7. Wash and slice fresh basil, then add on top of bruschetta mixture.
8. To serve, top tilapia fillets with sauteed bruschetta. Enjoy!