Spanish Style Tilapia

 It just so happens that I'm a huge fan of Spanish cookery.

A fair amount of heat and richness are combined with the mild smokiness from high-quality paprika and sauces. An excellent dish to offer for any occasion, at any time.

 

Ingredients

2 pounds of tilapia

2-3 tablespoons of smoked paprika

kosher salt

ground black pepper

2 tablespoons of olive oil

For the sauce

1 cup of dry white wine

2 cups of salsa

1 cup of sofrito

1 cup of sliced Spanish olives

1/2 tablespoon of paprika

1/2 teaspoon of cayenne pepper

chopped fresh parsley

 

After putting the tilapia fillets on a sheet pan covered with paper, generously brush both sides with the paprika. Next, give them a dash of ground black pepper and kosher salt.

Set the oven's temperature to 350°F. Heating a skillet that is ovenproof with two teaspoons of olive oil on medium heat. Add the fish to the pan as soon as it begins to softly smoke. After two minutes of searing, carefully flip. After two more minutes of searing, remove and place aside. To deglaze the pan, add one cup of dry white wine. Scrape off any food residue from the pan's bottom. Simmer for 3–4 minutes to eliminate the alcohol.
Add the olives after that. Give them a couple of minutes to fry. Stir in the cayenne, smoked paprika, salsa, and sofrito. Stir to combine all of the ingredients. To enable the flavors to mingle, bring this to a moderate simmer and cook for five to six minutes.
After tucking the fish into the sauce, bake it. Cook for 5 to 6 minutes, or until the thickest portion of the fish pierces easily with a knife. Take out of the oven and top with finely chopped fresh parsley. Provide with crusty bread on a platter or over a bed of white rice.