Tilapia has been around since 1500 B.C. ~ it's not surprising then that the fish has history connected to the Bible. It has been fished in the Sea of Galilee for thousands of years.
Supposedly the fish that was caught by St. Peter was thought to have been tilapia. This is one reason why the fish is also known as "St. Peter's fish" and is separated from meat according to Lenten standards.
Here's why most cooks like tilapia: it's inexpensive, easy to prepare, widely available and "goes with everything." It's also a good source of protein and has a low to moderate fat content. It tastes pretty good too.
|Love those beans!|
Tilapia is a mild flavored white-fleshed fish that can be found at fish counters throughout the year. China is the largest producer of tilapia, manufacturing over 50% of the world's supply. It's currently the fourth most popular type of fish following tuna, salmon and Alaskan pollock.
I came across this recipe in the Chicago Tribune way back when and decided to finally make it. We’re all aware we should eat more healthy baked white fish like tilapia, and this recipe proves how tasty the fish can be.
|Ready for baking!|
Creamy cannellini beans, black olives and lemon slices are perfect for the mild-flavored tilapia and is a great throw-together way of cooking a healthy quick meal.
This is a satisfying baked tilapia dish that you can feel good about feeding to anyone around your table!
I'm going way off the subject for a minute, did you know that tilapia provides more than food for us?
Thanks to veterinarian, Jamie Peyton, koala bears, kangaroos, wallabies and other animals who were burned in the Australian wildfires, are being treated by her and her team of vets, using technology she pioneered.
They use skin from farmed tilapia to aid in healing the animals burns. The skin acts as a dermal substitute that provides pain relief and helps their wounds heal better.
Kudos to them!