Thanks to Perry and Dan for this awesome idea! Though we can’t claim to make this as well as they do, we can post it on 2frugalfoodies.com…
2 tilapia filets (approximately 3/4 pound) $4.00
1 tomato $0.75
5-7 leaves fresh sage* $free (from your herb garden)
2 cloves garlic, minced $0.20
2 tablespoons butter $0.08
1/4 cup aged dutch gouda cheese, grated $0.75
1/2 cup bread crumbs (whole wheat) $0.50
4 tablespoons mayonnaise $0.20
Salt and pepper to taste $free (ish…)
Total cost: $6.48
*The originial recipe calls for basil instead of sage. We had just picked a lot of basil for our margherita pizza, so we wanted to give the plant a chance to recuperate. Fresh basil is maybe even more delicious than the sage – so use that if you have it!
Dice the fresh tomato and the garlic cloves. Cut the sage leaves into small pieces, reserving 2 leaves. Place these ingredients into a smaller skillet. Go ahead and preheat the oven to 425 degrees.
Combine the bread crumbs, most of the grated cheese, 1 finely chopped sage leaf, and the salt and pepper. Keep this mixture in a pie pan or other such kitchen apparatus.
Coat the tilapia filets with the mayo. Dip into the bread crumb mixture until evenly coated. When we did it, we sprinkled the bread crumbs on the top of the filets to make sure each was thoroughly covered. Place the filets on parchment paper and place the paper/filets on a baking sheet.
Place the tomato-sage skillet on the stove on medium heat. After this has been going for about 3-4 minutes, put the tilapia in the oven (this will cook for 12-15 minutes – until the top is golden, brown and delicious looking.) Keep simmering the tomatoes and watch as the liquid begins to reduce. Once this starts to happen, add the butter. Smell often. Take the heat down to low once you’ve added the butter.
When the tilapia is golden, brown, and delicious after 12-15 minutes, take it out of the oven. Right after that, remove the tomato mixture from the heat. Plate the tilapia and then spoon the tomato-sage butter on top. For effect, add a sage leaf on top as a garnish. (Don’t let anyone put the leaf aside as a non-edible garnish – the best bites are the ones where the sage leaf is in there!!)