Friday, February 27, 2009

Baked Tilapia with Tomatoes

I bookmarked this recipe a few weeks ago so I could specifically try it for Lent. Joelen has a ton of meatless recipes on her blog, and me....not so much. We don't really eat seafood or meatless unless we A.) have to for Lent, or B.) are in Hawaii where it's dumb to not get seafood. Last year I did shrimp something one Friday, but other than that we either ate out or were big moochers and ate off our families. This year I knew I had to bite the meatless bullet and find somethings to eat that we could both enjoy.

We really liked this. Tilapia was huge in the fish world for a while, but now all the hype is dying down. This is really simple to make and has a really light, non-fishy flavor. I made some modifications based on Joelen's recipe. Her's is found here.

Baked Tilapia with Tomatoes

2 tilapia fillets
1/8 c. olive oil
1 T. thyme
1 tomato, diced
1 pinch dried red pepper flakes
1 clove garlic, minced
1/2 a red onion, diced
1 T. dry white wine

Preheat oven to 400 F. Lightly season fish with salt and pepper. Place in baking dish large enough to keep fillets from overlapping.

Mix together the remaining ingredients in a small bowl. Spoon mixture over fillets and spread evenly.

Bake fillets at 400 F. for 15-20 minutes, or until fillets flake easily with a fork.

  • The most important tip ever given to me in regards to buying fish: DO NOT BUY FISH THAT SMELLS FISHY. Seriously.
  • The fillets will be really thin. Keep them from overlapping in the dish so they cook evenly.
  • It's important to season the fish lightly so they're not overly salty, etc. You want the fish to shine! If you're choking on pepper, tone it down next time.
  • We're not big on fish, but we both really liked this. That is HUGE. I don't eat much fish, and Graham's incredibly picky, so for both of us to like the same meal--fish, no less--means that it's good and good for you. And, it means we won't be arguing over fish meals next time we have to abstain from red meat.
  • This is super simple to throw together. All the ingredients were right in my fridge or pantry. If you're out a tomato, use a small can of drained, diced tomatoes. You can also sub lemon or lime juice for the wine and a shallot for the red onion. (In that case, you'd need maybe a pinch more pepper or red pepper flakes to compensate for the zip red onion.)

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