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2.23.2012

Oven-Roasted Tilapia with Potatoes and Fennel

So, this fish walks into a bar...


Oh...you've heard this one already?  Yeah.  Me too, actually.

But everyone should have a no-fail fish joke in their back pocket, right?  Or wait, fish recipe.  Yes, that's what it was.  One should always have a fail-proof, quick and snappy fish dish in their recipe files.  So says I.

You do know how easy it is to cook a delicious and healthy fish dinner, don't you?  I've cooked fish before, and am familiar with easy, but, come on.  This dinner basically made itself.

It was one of those times where, when I was done, I didn't remember actually making it.  That ever happen to you?  Sort of like when I drive to work, and I'm so zoned out that I don't remember driving there.

Steer clear of me on the road, obviously.

Anyway, here's how it all went down in my kitchen:

I cut up the veggies.  I yawned.  I mixed them with olive oil, and preheated the oven.  I yawned again.  I turned on the radio.  I put the baking sheet in the oven.  I had a dance party.  I practiced my best moves.  I mixed some bread crumbs with a little olive oil.  Katy Perry's new song!!  I stopped to sing into the fork.  I took out the veggies, and laid the tilapia over the top.  I drizzled white wine over it all.  I took a swig.  I added bread crumbs, and placed the fish back into the oven for a few more minutes.  I put the 2 utensils and plates this recipe required into the dishwasher.  I removed the crispy fish from the oven.  I hugged myself.

Then I promptly checked some work emails, panicked, and stress-ate the rest of the celery that I didn't use in the recipe.  Yep.  Ate the entire bag of celery stalks.  True, at least it wasn't an entire sleeve of Oreos or anything, but can you picture how much celery that is?  I'm pretty sure a human should not eat that much green stuff in one sitting.

Which brings me to today's installment of My Two Cents:  It's Lent, everyone.  A season for reflection, slowing down, and self-sacrifice.  For the next six weeks, I know that it'll be possible to live without something I hate to imagine my life without.  I know that it'll be possible to slow down physically, to rest, to heal.  I know that it'll be possible to do more of the good things - for myself and for others - that normally get put on the back burner.

And, at the least, I know that it'll be possible to avoid meat on Fridays, especially with oven-roasted tilapia over winter vegetables in my plans, and especially with Katy Perry on the radio.  Enjoy!

Oven-Roasted Tilapia
with
Sweet Potatoes and Fennel
Adapted from Fitness Magazine
Yields 4 servings

Ingredients:
2 medium sweet potatoes, diced
1/2 fennel bulb, diced
1 tbs fennel frond, chopped
1 celery stalk, diced
1 small onion, thinly sliced
2 bay leaves
2 tbs, plus 2 tsp extra virgin olive oil, divided
Salt/pepper
1 lb tilapia fillets (or any mild white fish)
1/4 c dry white wine
1/4 c panko bread crumbs
1 tbs parlsey, chopped

Preparation:
Preheat the oven to 425 degrees F.

In a roasting pan or baking sheet, mix the potatoes, fennel bulb, carrots, celery, onion, and bay leaves with 2 tbs of the olive oil and salt/pepper.  Ensure the veggie mixture is evenly coated with the oil.  Roast until tender, about 30 minutes, mixing the veggies half-way through.


Meanwhile, in a small bowl, mix the remaining 2 tsp olive oil with the bread crumbs and salt/pepper to taste.  Set aside.



Once the veggies are tender, remove the baking sheet from the oven, and reduce the oven to 375 degrees F.  Lay the tilapia over the vegetables, and drizzle with the white wine.  Top the fish with the bread crumb mixture.


Place the baking sheet back in the oven, and roast for 10-12 minutes, or until the fish is cooked through.


Remove the bay leaves, and garnish with fennel frond and parsley.

1 comment:

Jenn Kendall said...

this dish sounds fantastic! yum!

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