Tomato Black Olive Parmesan Tilapia over Sauteed Zucchini Medallions Food Photo Shoot and Recipe

Cheesy, Tomato-ey and healthy, this dish turned out awesome.  Loosely improvised based off of things I found online, I bring you tomato black olive parmesean tilapia over a bed of zucchini medallions.  

Starts with onion, garlic and butter in a frying pan. 

I sliced these about a quarter inch thick

Added them to a pan with butter and a little onion and sauteed them until soft.

They looked something like this.

Once the onions looked like this I added chopped tomatoes and olives and allowed that to cook awhile. I also added chopped basil and tomato leaves at this point for season

 I took out most of the contents of the pan and blended them a bit to make it a smoother sauce, reintroducing it to the pan to cook for a few minutes before adding the fish.

Just nestle the raw, thawed tilapia filets in the sauce, I fit three of them in this pan.

I used the zucchini medallions like a bed of pasta.

Once the fish had cooked for about 10 minutes in the sauce, cover with parmesean cheese and allowed it to melt.

Super flavorful and fresh tasting. 

Thanks for following and supporting, until next time!