Ginger & Cilantro Baked Tilapia

I stumbled across this recipe a few years ago and have never looked back. It's fast, tasty, really easy. The hardest part is chopping ginger, but you can buy that in a jar. Same with garlic, although I don't recommend it. If you have a microplane grater (aka zester) both can be easily grated instead of chopped. Which makes the hardest part keeping your fingers in one piece. But it's a handy tool. Especially because my favorite way to cook rice for this meal is in coconut milk with freshly grated lime zest. It's truly a glorious thing to do with white rice! One note...I can't stand gelatinous anything so I always bake it longer.

Ginger and Cilantro Baked Tilapia
Serves 2

1 lb tilapia fillets or other thin fish fillet
Kosher salt & freshly ground pepper
3 garlic cloves, peeled & smashed
1" piece 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 T soy sauce (or gluten-free tamari)
1 t sesame oil
Scallions, chopped for garnish
Extra cilantro, to garnish

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.

Combine the garlic, grated ginger, chopped jalapeño, cilantro, white wine, soy sauce, and sesame oil in a small food processor. Process until blended. (Alternately, you can finely chop or mash the garlic, ginger, jalapeño and cilantro 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 8-10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous still.

Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

Source:  http://www.thekitchn.com/recipe-ginger-cilantro-sesame-baked-tilapia-fish-weeknigh-dinner-recipes-from-the-kitchn-24737?crlt.pid=camp.NfYZifTvo4hD