Monday, October 7, 2013

Baked Tilapia with Potatoes

If you live in New England you are probably well aware of the dish called baked scrod. It is usually Cod that is baked in an oven and topped with seasoned bread crumbs. While Cod is the traditional fish used in the dish, you may use any other mild white fish such as Haddock, Halibut, or Tilapia. Cook with roasted potatoes and you will have an authentic taste of New England.

Ingredients:
Tilapia fillets
1 cup unseasoned breadcrumbs
6 cloves of garlic minced
one medium onion diced
1 tablespoon minced lemon zest
teaspoon paprika
2 tablespoons butter
tablespoon of sesame oil
salt and pepper

4 red potatoes cut into chunks
olive oil
salt  and pepper
teaspoon of thyme

Method:
Place the cut potatoes in a baking dish with half the diced onion, 3 cloves of mined garlic, thyme, two tablespoons olive oil, salt, and pepper. Make sure that the ingredients are incorporated fully. Set your oven to 425 degress Fahrenheit. Cook the potatoes for 20 minutes. After 20 minutes take the potatoes out of the oven and give them a stir. While the potatoes are cooking, melt two tablespoons of butter in a small sauce pan. Once the butter has melted add the other half of the diced onion, the rest of the minced garlic, paprika, and sesame oil. Cook until the onions and garlic have softened. This should take about 3 to 4 minutes. After the onions and garlic have softened add the breadcrumbs to the saucepan. Make sure that the breadcrumbs are fully coated with the melted butter, onions, and garlic. Let the breadcrumb mixture cool before placing it on top of the Tilapia fillets. Once you take the potatoes out at the 20 minute mark, place the Tilapia fillets on top of the potatoes. Then divided the breadcrumb mixture evenly on top of the fillets. Cook the fish on top of the potatoes for 20 minutes at 425 degrees Fahrenheit. Serve with a salad or vegetable of your choice.





No comments:

Post a Comment