Thursday, July 29, 2010
- 4 red potatoes or 2 russet potatoes
- 3 Tilapia filets
- 1 good-sized bundle of asparagus
- 2 large tomatoes
- olive oil
- 1 lime
- 1/2 lemon
- salt and pepper
1. Spray a 13x9 pan with non-stick cooking spray and pre-heat oven to 400.
2. Slice potatoes into about 1/4 inch thick slices. Place on bottom of pan in one layer, drizzle with olive oil and sprinkle with salt and pepper. Then bake them for about 25 minutes (until crispy and browned on the edges).
3. While the potatoes are cooking, trim the woody ends off the asparagus
4. Chop tomatoes finely and place in bowl, then add about 1 tbsp. olive oil, the juice of one lime, salt and pepper and about a tbsp. of basil. Combine gently until it looks like a loose salsa. I think next time I might add some fresh chopped cilantro, but it tasted great without it also!
5. Once the potatoes are done, remove them from the oven and turn them over. Then salt and pepper the Tilapia thoroughly before laying the filets on top of the potatoes and adding asparagus around the filets. Drizzle with olive oil and a little more salt and pepper, then pop it back into the oven for 10-15 minutes until the asparagus is tender and the fish is flaky.
6. Serve it up, squeeze a little fresh lemon on the Tilapia, then top the fish with the "salsa" and enjoy!
I love pairing citrus with seafood and what better way than making a light citrus-y dessert to follow the meal? I decided to take a new twist on a house favorite and add blueberries to my lemon bars. I've posted the recipe for those before on this blog, so I don't want to repeat myself because all you have to do is add about a cup of fresh blueberries to the lemon filling. Just fold the berries in gently, pour the mixture over the crust and bake as usual!
The only thing I would change is I think I over-baked them just by about 5 minutes, so adjust the baking time accordingly.