1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tilapia fillets
2 tablespoons freshly squeezed lemon juice
1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh basil leaves
Position a rack in the center of the oven and preheat to 450 degrees. Lightly oil a 13-by-9-inch baking dish.
Heat 1 tablespoon of oil and the garlic together in a large skillet over medium heat, stirring often, until the garlic is softened but not browned, about 1 minute. Add the mushrooms and cook, stirring often, until they begin to soften, about 2 minutes. Add the other vegetables and stir well. Add 1/4 cup water and cover. Cook, stirring often, until the vegetables are crisp-tender, about 3 minutes. Season with some of the salt and pepper.
Season the tilapia with the rest of the salt and pepper. Arrange in the prepared baking dish. Drizzle with lemon juice, and then the remaining tablespoon of oil. Bake for 5 minutes.
Remove the baking dish from the oven. Heap the vegetable mixture over the fish and sprinkle with the cheese. Return to the oven and bake until the fish looks opaque when flaked with the tip of a knife, about 10 minutes. Sprinkle with the basil and serve hot. Makes 4 servings.
Note: Use any combination of fresh veggies that appeals to you or that's left in your refrigerator, Giudice suggests.
CALABRIAN PORK CHOPS WITH PEPPERS AND POTATOES (S)
7 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons finely chopped fresh basil
1 teaspoon dried oregano
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) boneless pork loin chops, cut into 1-inch pieces
1-1/4 pounds medium red potatoes, cut lengthwise into sixths
6 hot or sweet fresh cherry peppers, tops removed, seeded and quartered
