You will need
- 4 6-oz. tilapia fillets
- 2 tbsp. extra virgin olive oil
- 1 pinch fresh thyme
- 2 cloves garlic, finely chopped
- 1 fennel bulb, sliced
- 1 pint cherry tomatoes, halved
- 1 lemon, juiced
- fresh basil leaves
- salt and pepper to taste
Marinate tilapia in olive oil with a sprinkle of thyme and half of the chopped garlic.
Toss fennel with salt and pepper in olive oil and grill for 2 minutes on each side. Set aside.
Grill the tilapia for 5 minutes on each side and place on top of the grilled fennel.
In a mixing bowl, combine the cherry tomatoes with the rest of the chopped garlic, lemon juice, salt, pepper and fresh basil leaves.
Pour mixture over the tilapia and serve.