Tuesday, April 24, 2018

Spring Tilapia Bake

Lately, I've been trying to eat more protein. You would think this would be easy but it's actually been somewhat of a challenge. I find I naturally gravitate toward foods with less protein, like pasta or soup. Give me all the carbs! 

But this simple tilapia dish hits the spot. It's high in protein and packed with flavor. Make it for dinner this week while asparagus is still in season!

Spring Tilapia Bake
Serves 4

1 pound tilapia (I used fresh but you could also use frozen)
1 pound asparagus, cleaned and trimmed
2 cups grape tomatoes
1 lemon, sliced with seeds removed
2 Tbsp + 1 tsp olive oil
1 Tbsp seasoning blend of choice (I used Penzey's Sunny Paris)
Salt & Pepper 

Preheat oven to 350 degrees. Drizzle 1 tsp olive oil in the bottom of a 9x13 baking dish. Add asparagus in a single layer. Top with tilapia and grape tomatoes. Drizzle with remaining 2 Tbsp olive oil. Sprinkle with seasoning blend, salt and pepper. Top with lemon slices. 

Cover dish with aluminum foil and bake for 40-45 minutes. Check your fish a few times as it cooks. When it easily flakes with a fork, it's ready. Remove from oven and let sit for 5-10 minutes before serving. 

I served this with farro - a delightful grain with a slightly chewy texture. For dessert, try a blueberry/blackberry mix!

Tell me: What's your favorite way to prepare fish?

- ST