Tilapia with Artichoke, Caper, and Cherry Tomato Sauce

It felt like it took a long time to prepare dinner tonight, but that's really only because it took me forever to clean the giant bag of brussel sprouts that Matt pulled from our garden. I've found enough little buggies and mystery matter (eggs? I don't know) hiding in loose leaves, that I'm psychotic about pruning the sprouts before cooking them. Regardless, the brussel sprouts had nothing to do with this recipe. The Tilapia with Artichoke, Caper, and Cherry Tomato Sauce (pg 246 of The Epicurious Cookbook) took very little time to prepare.

I was skeptical that the breadcrumb and parmigiano mixture would adhere to the fish without any egg, especially after I followed the instructions to pat the fish dry before dredging it, but it did, in fact, stick. Surprise!

I'm out of onions, so I left it out. I cooked garlic for a few seconds, then added in the halved canned artichokes, cooked it a few minutes, added halved cherry tomatoes and capers, cooked it a few minutes, until the tomatoes started to mush up a bit, then added in the water from the canned artichokes, some chicken stock, and a little butter. The mixture reduced for a few minutes, and dinner was ready. Perfetto!

Conclusion: Loved it. Easy and tasty.