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Heat the olive oil in a medium large skillet over a medium heat.
Sauté the onions till they start to turn translucent then add the red, yellow, and orange bell peppers and continue to sauté for a few minutes then add to this the celery until slightly tender.
To this add the milk, basil, tarragon, salt, pepper, and oat flour till well combined and warmed. Cook this for approximately one minute, stirring continually until the mixture starts to thicken. Next slightly lower the heat and add the mozzarella cheese until it melts, do not allow it to boil.
Prepare the tilapia by rinsing under clear cold water and mate dry with a paper towel. Move this to a 11" x 13" x 2" baking pan. To this evenly add the sauce over the fish till covered.
Bake in a preheated 375° F. oven for approximately 10 to 14 minutes or until a fork easily flakes the fish.
Divide out even portions onto individual plates and sprinkle some of the Vermont cheddar cheese over each portion and serve with fresh steamed broccoli spears and a backed potato with fixings. Alternative to the potato for a healthier meal serve with fresh grilled summer squash and zucchini.
Serves 8
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