Friday, November 10, 2006

Easy as Pie...but not!



As I mentioned last night, we had friends over for dinner and I made tilapia. Although I don't have pictures of them, I'm going to give the recipe for the potatoes we had as well. The recipe is from In Good Company, a cookbook from the junior league of Lynchburg. Tilapia is one of my favorite fish and it is so easy that ANYONE can do it! So, here goes!

Mustard Roasted Potatoes
6 medium sized red potatoes, cut into chunks
1/3 cup spicy mustard (I used yellow because that's all I had)
1 garlic clove, minced
2 T olive oil (I used less)
1/2 tsp Italian seasoning (I used parsley and oregano b/c I didn't have Italian seasoning)
Grated Parmesan cheese

Preheat oven to 425 degrees F. Combine mustard, olive oil, garlic, and Italian seasoning in a bowl and mix well. Place the potatoes in a large bowl. Add the mustard mixture. Cover the bowl with plastic wrap and shake the bowl gently to evenly coat the potatoes with the mustard mixture (I just stirred it!). Arrange the potatoes in an even layer on a lightly greased baking sheet. Bake for 30-35 minutes (mine took about 40) or until the potatoes are tender. Put in a serving dish and sprinkle with Parmesan.

Tilapia
Fresh tilapia filets (you could probably do with frozen as well, just thaw)
desired seasonings: I use garlic powder, Tony's or Natures seasoning, and Parsley

Preheat the oven to 425. Season both sides of the fish with the seasonings. Spray a broiling pan or glass dish and place the fish on the pan. Bake for 12 minutes (this is the perfect time!). Remove and sprinkle with fresh parmesan if desired. Enjoy!

*This last time I tried to do a breaded form with fresh bread crumbs, parsley, and Parmesan. I don't think I really liked it that much. I'll probably stick to the original form from now on! If tomatoes are in season, they are really good spread over the fish before baking but canned tomatoes don't work.

6 comments:

Kate said...

No no no.....no canned tomatoes on fish. No no no.....

I love tilapia too, so mild and tasty. Works well with everything. I do a Tomato Olive and Caper topping that is wonderful, we make extra and eat it on crostini too.

Claire said...

Kate - I totally agree...after experiencing that mistake! I guess I won't have any tomatoes on my fish for a while! :-) I've only had capers once and they were too salty for me; of course, the school cafeteria had used them for a dinner, so they may have forgotten to rinse them or something.

Brilynn said...

Fish is such a great dish because it takes no time at all and people always think it's fancy.

gail said...

Oooh, looks really good!

Claire said...

Brilynn - I agree! I have so many people that say they like fish but are scared/don't know how to cook it. I always tell them that it is SO easy!

Gail -IT IS!!! Try it!

Stacy at Exceedingly Mundane said...

Yum, I love tilapia and we both love potatoes. My husband has been on a fish protest lately, but I normally love to cook fish. I have a recipe for "easy baked" fish fillets that use tilapia, but this is even easier! Looks yummy too :)