Makes 4 servings
This is a perfect dinner for a busy weeknight and also a just-right meal for easy entertaining. Serve the sauce and fish in shallow bowls and add a mound of rice (or garlic-mashed potatoes if you have a few extra minutes) to absorb every last drop of the luscious sauce.
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4 tablespoons canola oil
½ cup yellow cornmeal
4 (6-ounce) tilapia fillets
1 cup coarsely chopped fresh flat-leaf parsley
Zest of 1 lemon
¼ cup fresh lemon juice
Salt and pepper to taste
2 (14-ounce) cans diced tomatoes with basil, garlic, and oregano
Spread the cornmeal in a shallow bowl. Press both sides of the fillets in the cornmeal to lightly coat.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add 2 fillets. Cook for 3 minutes per side or until lightly browned and thoroughly cooked. Transfer to a paper towel-lined plate and cover to keep warm. Repeat with the remaining 2 tablespoons oil and fillets.
Meanwhile, stir together the parsley, lemon zest, and lemon juice in a small bowl. Season with salt and pepper. Set aside.
Pour the tomatoes into a medium saucepan. Warm, stirring occasionally, over medium heat.
To serve, spoon the tomatoes into shallow bowls. Top with the fillets and sprinkle with the parsley mixture.