Thanks to the Food Network Magazine for this delicious recipe that I tried a variation on last night and it was delicious and easy, which was good since it is cold in New York City and it's making me tired and cranky.
I had bought tilapia a few weeks ago and froze it and took it out yesterday morning to defrost. I got home at 7:15 and dinner was done by 8 and much of it was baking time rather than cooking.
Here's how I did it:
Side Dish: Baby Brussel Sprouts and Roasted Potatoes
I love my brussel sprouts really cooked with a nice dark roast to them. So I put baby brussel sprouts that I'd rinsed in with yukon golds that I had quartered in a dish with cooking spray. I put on a few tbsp of EVOO and some S&P and tossed. I put in a 400 degree oven and about halfway gave it a toss. The originally recipe just said potatoes but I like to have a green at dinner.
The Tilapia & Roasted Tomatoes
For the fish I put cooking spray in a glass dish and added quartered cocktail tomatoes. I added diced Kalamata olives that were pitted and added EVOO, S&P, and some dried thyme. I gave it a toss. The recipe in the FN magazine called for capers and vinegar but since I am not a fan - I left it out. I put them in to roast for 15 minutes and after pulled them out and put the fish on top. I brushed the fish with a mix of EVOO, S&P, champagne vinegar and dried thyme. I let cook in the oven for 10 minutes.
I layered the fish on the brussel sprouts and potatoes and served with the sauce from the roasted tomatoes on top. It was delicious and got winning reviews at our house!