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Friday, November 19, 2010

Baked tilapia with brown rice and yams

The fish is hiding under the rice. I promise, it's there...

I've perfected a new dish: baked tilapia with capers and tomatoes. This is really delicious and inexpensive to make.

You defrost a couple of tilapia fillets (if you get them frozen like I do in the bag) and place them on a cookie sheet covered with tin foil. Drizzle them in olive oil and top with a little bit of minced garlic, capers and diced roma tomatoes. Bake at 400 degrees for 18 minutes.

I served this with brown rice (cooked in 1/2 chicken broth 1/2 water) and baked yams. If you start your yams first, you can use the same cookie sheet...just put them off to one side and cook about 20 minutes before your fish. I like to wash mine well and pat them dry, and then rub them in a bit of olive oil so the skin will be tasty.

You could also serve this fish with olive oil and garlic pasta.

The Grande Orange makes Herb Focaccia that goes very well with this. Mmmmm.

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