What's For Dinner
January 9 2008
Quick Dinner: Baked Tilapia with Capers & Tomatoes over Roasted Asparagus
This was surpisingly good for a healthy meal. This is part of our New Year's resolution to eat more fish. Instead of putting the fish over asparagus, you could substitue some pasta of some sort. I'd choose a fresh linguini.
For the Asparagus:
1/2 pound of fresh asparagus (large ones are better than the thin ones for this meal)
salt
pepper
olive oil
Preheat the oven to 425 degrees. Trim the ends of the asparagus and place them on a cookie sheet. Drizzle with about a tablespoon of olive oil. Season with salt and pepper and roll the spears around so that they get oil and seasoning all over. Place in the oven and bake for about 12 minutes -or until the spears are tender but not mushy.
For the Tilapia:
4 Tilapia fillets
2 teaspoons of seafood rub
salt
pepper
1 teaspoon of lemon zest (less than one lemon)
2 teaspoons of chopped fresh rosemary
4 cloves of garlic, chopped finely
Juice from one lemon
1 can of diced tomatoes, drained
2 tablespoons of capers
olive oil
Place the fish in a baking disk large enough for them to sit flatly next to each other. Season the fillets with the seafood rub, salt and pepper on both sides. Chop the rosemary and garlic and mix with the lemon zest. Squeeze half of the lemon juice over the fish. Sprinkle the rosemary/garlic/zest mixture over the fish. Top with the tomatoes and then the capers. Drizzle with a little bit of olive oil. Bake at 425 degrees for about 15 minutes.
To serve, spread out half of the asparagus onto a plate and top with two fish fillets.