Italian Baked Salmon (Tilapia)

 

 

6 large servings of fresh salmon or tilapia (not frozen, salmon should be pink and not smell "fishy" for judging freshness)

1 basket cherry tomatoes, halved

4-6 garlic cloves, depending if your husband love garlic as much as mine (its good for you!!)

2 dozen mushrooms sliced, or less if preferred

1 bunch of fresh parsley, finely chopped- FRESH ONLY

1 red onion, thinly sliced

4-6 stems of Rosemary-FRESH ONLY

light olive oil

cinnamon

sea salt to taste, use a bit more than normal since this is a seafood recipe

 

 

Preheat oven to 375.  Foil caserole dish or baking pan.  Chop seasonings
 or combine in a food processor (garlic, parsley, salt).  Pour about 4 table spoons of olive oil onto foiled pan, add fish and cover all sides with same olive oil.  Sprinkle about 1 tsp cinnamon on each side of fish, then lay out fish in pan.  First add mushroom over fish, then rosemary, seasonings, tomatoes- in that order.  Lightly dress with more olive oil to keep ingredients from drying up.  Bake for 30-45 min, or until fish is flaky.