The only formal cooking class I have ever attended is that of Levana Kirshenbaum, a Kosher cooking teacher who runs her school out of the Lincoln Center Synagogue. Though I'm the furthest thing from Kosher, I go to spend time with my friend Jen, who aspires to be. Though most of the principles of the cuisine do not apply to me, I always walk away form the class having learned some new trick and getting a few delicious new recipes. This tilapia is adapted from Levana. —Giulia Melucci
small tomato, diced or 6 grape tomatoes, halved
red wine vinegar
pine nuts, toasted
salt and pepper to taste
tilapia filets, 6-8 ounces each
In This Recipe
Preheat oven to 425 degrees.
Heat the olive oil in a skillet over medium heat, add the onion and saute until translucent.
Add the tomato, sprinkle with 1/4 tsp. salt, and saute 3 more minutes.
Add vinegar, raisins, brown sugar, and another 1/4 tsp. salt. Saute 3 more minutes.
Place tilapia filets in a roasting pan just large enough to hold them, season with salt and pepper, pour sauce over them, and bake for 20 minutes.
Sprinkle with parsley and pine nuts before serving.