Ginger & Cilantro Baked Tilapia

Wow, I have been on a hiatus from cooking, my apologies! I really have no good excuse except that we've been very bad this past month or two with going out to eat and ordering bad food (oops).

I finally got back in the kitchen last night after realizing that a) no more weight needs to be gained and b) I just really miss cooking! So, this is a recipe I found a while back on Pinterest and have been wanting to try. It was really simple and pretty quick to whip up for a weeknight meal! I have leftovers for lunch today, so I am looking forward to that :) This would also work on other mild, white fish such as flounder, etc. Enjoy! Ingredients: 1 pound domestically farmed tilapia fillets Kosher salt and freshly ground pepper 3 garlic cloves, peeled and smashed 1 inch fresh ginger, grated, about 1 tablespoon 1 jalapeño pepper, roughly chopped (optional) 1/3 cup roughly chopped cilantro leaves 1/4 cup white wine 2 tablespoons soy sauce 1 teaspoon sesame oil Scallions, chopped for garnish Extra cilantro, to garnish Brown rice (served along side) Directions: Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9x9-inch or 8x8-inch ceramic or glass baking dish. Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.) Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through.Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.