Friday, April 3, 2009

Grab Bag Friday: Tilapia Topped with Warm Cherry Tomatoes

For those of you who are regular readers of Please Come Flying, you may remember that about a year ago, Kevin and I decide to try a meal-planning website called The Six O'Clock Scramble. Well, we're still at it, and I officially give The Scramble a two thumbs up. For three reasons:
  1. I don't have to plan out our meals (which for reasons good or bad, I can't stand doing)
  2. Our grocery list is made for us (and when we stick to the list, we spend less at the store)
  3. We are constantly trying new, delicious meals (there are only a *small* handful of Scramble meals we haven't liked)
  4. Every single recipe has been so easy, that even I cannot mess it up (ok, that's four)
There have been weeks when we haven't used it, but even still, it's been well worth the $1 per week.

And every once in a while, there are dishes that are so easy and delicious I have to share them with everyone I know. Here's one that I can't stop raving about. So simple, so *quick*, so delicious! (I used regular black olives because Kevin's not a fan of the kalamata.) And the cucumber salad on the side just *makes* the meal.

Tilapia Topped with Warm Cherry Tomatoes

This dish takes about 10 minutes start to finish, but you would never know it from the beautiful presentation and delicious flavor. Tilapia is a great fish to use for weeknights, because it is inexpensive, earth friendly, and cooks quickly. Our kids also like its mild taste. Serve it with a loaf of whole grain bread and a Cucumber Salad.

  • 2 Tbsp. olive oil
  • 1-1 1/2 lbs. tilapia fillets (or use flounder, cod, or other thin white fish fillets)
  • 1 pint cherry or grape tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup pitted kalamata olives, halved
  • 1/4 lemon, juice only, about 1 Tbsp.
  • 1 Tbsp. Parmesan cheese, shredded or grated (optional)
  • 1/4 tsp. salt, to taste
  • 1/8 tsp. black pepper, to taste (optional)
In a large heavy skillet, heat the oil over medium-high heat. Add the fish and season it with salt and pepper. Sauté the tilapia, turning it once, until it turns white throughout and flakes easily, about 3 minutes per side. Transfer the fish to a dish or platter.

In the same skillet (without cleaning it) sauté the tomatoes, parsley, and olives for several minutes until the tomatoes are softened. Season the sauce with salt, pepper and lemon juice. Pour the sauce over the fish, top it with the Parmesan cheese (optional), and serve it immediately.


For picky eaters, serve the fish plain with sauce on the side or on just one bite of the fish.


To make the salad, toss two peeled, chopped, and seeded cucumbers with 1/4 cup crumbled feta cheese, 10 chopped fresh mint leaves, and 1 tsp. honey. Serve immediately or chill for up to one hour until ready to serve.

2 comments: said...

this sounds so easy and delicious. i'll copy this and call it josephine's flying fish (for your blog!)

Josephine Cameron said...

hee! josephine's flying fish...i love it!