Monday, May 25, 2009

Lemon Garlic Tilapia

This is one of those recipes without measurements and you could really substitute any ingredients you have on hand. I created this Lemon Garlic Tilapia because these were the ingredients I had on hand.

If you had capers, those would be great thrown in here.


Enough with all the possibilities here - you could do anything. Okay, so this is what I did with what I had on hand. I first marinated the tilapia fillets in olive oil, a squeeze of lemon, and garlic chunks.

I used these cute gratin dishes to bake the tilapia. Drizzled on a little olive oil, sprinkled with salt and pepper, parsley and chunky garlic.
My secret weapon is a buttery chardonnay from Geyser Peak - I added a tablespoon to each gratin dish.

Then bake for 10 to 15 minutes at 400 degrees. Bake until the fish is cooked through and flakes easily with a fork.
Once it was cooked through I sprinkled with a little bit of parmesan cheese, turned the oven off and let the cheese melt on top.

Our side dish was sauteed spinach with a pinch of parmesan cheese sprinkled on top.

Yum! Simple and fresh dinner in less than 30 minutes.

5 comments:

  1. Tilapia is wonderful fish, the firm texture and the mild flavor makes it so versatile. MMMM I havent had breakfast yet, I am so hungry just thinking about it.

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  2. It may sound crazy but I don't like a very strong fish flavor when eating fish. Is tilapia real "fishy" in taste and smell? I want to incorporate more fish in our diet because of it's health benefits and this seems like an ideal recipe.

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  3. Hey Kimberly, Fumi is right - Tilapia is a mild flavor fish...which is what I like too. Mahi Mahi, Cod, Halibut and Sea Bass are also white flaky fish with a mild fish flavor.

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  4. I made this fish for myself last night, Mandy! Because I am not a good cook and am bound to do something wrong, I put too much of my "marinade" in the dish that I baked the fish in. The texture of the fish would've been better had I got it right, but still, the flavor was GREAT! Perfect simple meal. Will try and make it for Brad sometime.

    Katie Montague and I have been systematically working our way through your recipes. Our new favorite? The chicken enchilada dip (posted several months ago). Katie has been making your salsa and everyone has been eating it in bulk quantities.

    Hope to see you and Jim soon!

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