Monday, June 21, 2010


Share it Please

This evening's menu consisted of Tilapia. I have recently discovered how much I love cooking with this mild-mannered fish and my consistent favorite spice pairing with it has to be Paprika. Below is by far the easiest and tastiest version of Tilapia I've found so far. The portions are for a "dinner for two"...I also freely admit that I never measure spices - I just eyeball what I want, so these are vague measurements! I'm also thinking of adding mushrooms next time I make this...we'll see!


2 tbsp. extra-virgin olive oil

2 medium garlic cloves, minced

1 teaspoon minced fresh oregano leaves

1/8 teaspoon paprika

Salt and ground black pepper

1 medium tomatoes cored, seeded, and chopped into 1/2-inch pieces

1 medium zucchini (about 6 ounces each), sliced

2 tilapia fillets


Adjust an oven rack to the middle position and heat the oven to 450 F. Combine the oil, garlic, oregano, paprika, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add the tomatoes and zucchini and toss gently until coated.

Cut two 12-inch squares of non-stick, heavy duty foil and lay them flat. Spoon the vegetable mixture evenly into each square and top each with a fillet of tilapia. Season the fish with salt, pepper and paprika - then tightly seal the foil around the fish, effectively making two foil "packets".

Set the packets on a baking sheet and bake until the fish just flakes apart, about 20 minutes. Carefully open the packets, allowing the steam to escape away from you, and let cool briefly. Smooth out the edges of the foil and, using a spatula, gently push the fish, vegetables and any accumulated juices out onto your plates.


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